spinach & shoyu-sesame sauce (vegan) |
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This is from a well-used Leeward Community College cookbook (ca. 1984). I'm pretty sure it was typeset on a Smith-Corona electric and then ditto'ed.
Quick-boiled spinach, watercress or grean beans work equally well. My favorite growing up was watercress, but this can be difficult to find. Remember that cooked spinach shrinks quite a bit, so consider making 2-3 bags or bunches for a family of 4.
Quick-boiled spinach, watercress or grean beans work equally well. My favorite growing up was watercress, but this can be difficult to find. Remember that cooked spinach shrinks quite a bit, so consider making 2-3 bags or bunches for a family of 4.
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1 bag or bunch of baby spinach
1T sugar 1t American vinegar |
2T shoyu
Splash of sesame oil Sesame seeds, roasted |
Boil water in a pot. Put spinach in boiling water for about 30 seconds, just long enough to wilt it. Drain in spinach and squeeze out as much water as possible. Cool.
Mix together sugar, shoyu, vinegar in a serving bowl. Stir spinach in, add a splash of sesame oil and sprinkle with roasted sesame seeds. Serve hot or cold.
Mix together sugar, shoyu, vinegar in a serving bowl. Stir spinach in, add a splash of sesame oil and sprinkle with roasted sesame seeds. Serve hot or cold.
