Multi-Flavored Malabar Spinach
Malabar spinach tossed cold with shredded kelp and glass noodles, drizzled with Sichuan-style "strange flavor" sauce for a smooth, refreshing texture and a distinctive taste.
Ingredients
Malabar spinach (rinsed, tough stems removed, cut into sections)
to taste
Kelp strips (rinsed, blanched in boiling water until just tender, drained)
to taste
Cellophane noodles (blanched in boiling water, drained)
to taste
Red chili pepper (rinsed, cut into strips)
to taste
Sesame paste (loosened with sesame oil)
to taste
Fine salt
to taste
Soy sauce
to taste
Sugar
to taste
Aromatic vinegar
to taste
Toasted sesame seeds
to taste
Chili oil
to taste
Sichuan pepper oil
to taste
MSG
to taste
Sesame oil (for loosening the sesame paste)
to taste
Cooking oil (for stir-frying)
to taste
Instructions
1
Make the 'strange flavor' sauce
Loosen the sesame paste with sesame oil, then add fine salt, soy sauce, sugar, vinegar, toasted sesame seeds, chili oil, Sichuan pepper oil, and MSG. Stir well until evenly combined.
2
Prepare the ingredients
Clean the Malabar spinach, remove tough stems, and cut into sections. Rinse the kelp strips and blanch in boiling water until just tender, then drain. Blanch the cellophane noodles in boiling water and drain. Rinse the red chili pepper and cut into strips.
3
Stir-fry and combine
Heat oil in a wok, add the Malabar spinach and stir-fry, then add the kelp strips, cellophane noodles, and chili strips. Pour the 'strange flavor' sauce over the mixture, toss to combine, and serve.
