Pan-Braised Spinach
This classic Shandong (Lu) cuisine dish boasts a golden hue, fresh fragrant flavor, and a crispy-tender texture that whets the appetite.
Ingredients
spinach (roots, tough skin, and tips removed; cut into sections and blanched)
200 g
egg yolk
25 g
shiitake mushroom (cut into thin strips)
25 g
ham (cut into thin strips)
25 g
starch
50 g
fine salt
5 g
scallion (cut into strips)
15 g
ginger (cut into strips)
10 g
clear broth
150 g
peanut oil
50 g
Instructions
1
Step 1
Trim the spinach by cutting off the roots, removing the tough outer skin and the tips. Cut into 6 cm sections, blanch briefly in boiling water, then quickly drain and set aside.
2
Step 2
Beat the egg yolks in a shallow soup plate until smooth, then stir in the wet starch and fine salt to form a smooth egg yolk batter. Arrange the blanched spinach neatly on a plate so each piece is coated with the batter. Cut the shiitake mushrooms and ham into thin strips.
3
Step 3
Heat the peanut oil to about 40% hot (roughly 100 °C), briefly fry the scallion and ginger strips, then carefully slide in the battered spinach. Pan-fry gently over low heat until golden, flip the pieces over, and brown the other side until golden. Pour in the clear broth, season with fine salt, cover and braise for 1 minute until the liquid has nearly evaporated. Sprinkle the ham and shiitake strips on top and serve.
