Pan-Seared Spinach
A classic Lu (Shandong) cuisine recipe, this dish coats spinach in egg yolk batter before frying to a golden crisp, with a fragrant, fresh, crispy and tender texture.
Ingredients
spinach (trim roots, remove tough skin and tips, cut into 6 cm sections)
200 g
egg yolks
25 g
shiitake mushrooms (cut into thin strips)
25 g
ham (cut into thin strips)
25 g
starch (wet starch)
50 g
fine salt
5 g
scallion (julienned)
15 g
ginger (julienned)
10 g
clear broth
150 g
peanut oil (for frying)
50 g
Instructions
1
Step 1
Trim the roots of the spinach, remove the tough skin and tips, cut into 6 cm sections, blanch briefly in boiling water, and quickly remove.
2
Step 2
Beat the egg yolks in a soup dish, then add wet starch and fine salt, stirring until smooth to make an egg yolk batter. Place the spinach neatly in the dish so it is fully coated with the egg yolk batter. Cut the shiitake mushrooms and ham into thin strips.
3
Step 3
Heat the peanut oil to about 40% hot (approximately 100°C), briefly fry the scallion and ginger strips, then gently slide in the battered spinach. Pan-sear over low heat until golden brown, flip to cook the other side until golden brown as well. Add the clear broth and fine salt, cover and braise for 1 minute. When the liquid is almost evaporated, remove from the pan and garnish with the ham and shiitake strips before serving.
