Spinach with Shoyu Sesame Sauce
SKU:
A favorite from small-kid time that I was always happy to eat. My siblings and I ate a lot of spinach this way.
My mom usually made it with watercress, but spinach, or haricots verts (the very fancy term for skinny green beans) work equally well, tend to be more easily available, and are also conveniently packaged.
My mom usually made it with watercress, but spinach, or haricots verts (the very fancy term for skinny green beans) work equally well, tend to be more easily available, and are also conveniently packaged.
Ingredients
1 bag (8 or 9 ounces) or 2 bunches of baby spinach
1T sugar
2T shoyu
1t American vinegar
Splash of sesame oil
Sprinkling of roasted sesame seeds
1T sugar
2T shoyu
1t American vinegar
Splash of sesame oil
Sprinkling of roasted sesame seeds
What To Do
Boil water in a pot. Put spinach in boiling water for about 30 seconds, just long enough to wilt it and turn it a very bright green. Drain spinach in a colander and squeeze out as much water as possible. Cool and set aside.
Mix sugar, shoyu, and vinegar in a serving bowl. Stir spinach in, add a splash of sesame oil and sprinkle with roasted sesame seeds.
Serve warm or cold.
Mix sugar, shoyu, and vinegar in a serving bowl. Stir spinach in, add a splash of sesame oil and sprinkle with roasted sesame seeds.
Serve warm or cold.
Notes
- Cooked spinach shrinks quite a bit, so consider making 2-3 bags or several bunches for a family meal for four.
- The original recipe is from a well-used Leeward Community College cookbook (ca. 1978). I'm pretty sure it was typeset on a Smith-Corona electric typewriter, and then ditto'ed.