Chinese Spinach Salad with Peanuts (老醋菠菜花生)
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1/2 lb (225 g) spinach (, tough ends removed and rinsed thoroughly)
- 1 tablespoon Chinkiang vinegar
- 1 teaspoon light soy sauce ((or soy sauce))
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 2 teaspoons ginger (, minced)
- 1/4 scant cup salted roasted peanuts (, coarsely chopped)
Method
- Bring a large pot of water to a boil. Add spinach and cook over medium heat until cooked through, about 1 minute. Drain, quickly rise with cold tap water, then drain again. Squeeze extra water out of the spinach with both hands. Chop spinach into pieces about 3” (8 cm) in length and transfer a serving bowl.
- Combine black vinegar, light soy sauce, sugar, salt, and ginger in a small bowl, mix well.
- Right before serving, top the spinach with peanuts and drizzle with the vinegar sauce. Serve immediately as a cold appetizer.