Makes 4 servings
My earliest memory of spinach was in my soup, but since then I have discovered that wilted spinach can make a wonderful salad, especially when you serve it with a dressing spiked with cider vinegar and chile garlic sauce.
8 ounces baby spinach
1/2 red bell pepper,
seeded and thinly sliced
1/2 small red onion, thinly sliced
2 tablespoons coarsely chopped mint
2 tablespoons coarsely chopped cilantro
2 tablespoons cooking oil
3 ounces chinese sausages (lop cheong),
thinly sliced diagonally
2 teaspoons finely chopped garlic
1 teaspoon finely chopped ginger
1/4 cup cider vinegar
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon chile garlic sauce
Wash the spinach and remove the tough stems. If the spinach leaves are large, tear into smaller pieces. Place the spinach in a salad bowl. Add the bell pepper, onion, mint, and cilantro; toss to mix.
Place a pan over high heat until hot. Add the oil, swirling to coat the sides. Add the sausages; stir-fry for 30 seconds. Add the garlic and ginger; cook, stirring, until fragrant, about 10 seconds. Add the vinegar, soy sauce, sugar, and chile garlic sauce; cook, stirring, until the sugar dissolves.
Pour the hot dressing over the salad and toss to coat. Allow the spinach to wilt before serving.
Martin Yan's Invitation to Chinese Cooking
By Martin Yan
Bay Books, 1999
240 pages, 138 recipes, 50 plus color photographs
Recipe reprinted by permission.
This page created September 2000
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