Spinach In Ginger Sauce

I have made some delicious meals from Fuchsia Dunlop's cookbook, Every Grain Of Rice. Spinach In Ginger Sauce is another winner. There are more dishes that I will be sharing as I cannot seem to stop cooking from this book!

This is listed under the Cold Dishes section in the book.  A bunch of spinach are first blanched briefly in hot boiling water, then refresh in cold water, drain and very gently squeeze out any excess water from the spinach. They are then arranged on a cutting board, cut into sections, and arrange neatly on a serving plate. The sauce is then poured over.

To make the simple sauce, you would need to finely chop some ginger, place into a small bowl and mix with some Chinkiang vinegar, soy sauce, water, salt and sesame oil. You may need to adjust the soy sauce, salt and vinegar to your liking. I did use double the amount of ginger as we love ginger!

This spinach dish goes well together when served with a rich dish such as braised pork, as part of a meal with rice, as it is slightly sour, salty and gingery nice. So it helps to cut down on the richness of the rich braised meat. We love this spinach dish, a definite repeat. 

Spinach In Ginger Sauce
(Every Grain Of Rice, by Fuchsia Dunlop)
300gm bunched spinach
1 tbsp cooking oil
1 tbsp very finely chopped ginger
2 tsp Chinkiang vinegar
1 tsp light soy sauce
1-1/2 tbsp stock or water
salt
1/2 tsp sesame oil

Bring a large panful of water to a boil (1 to 1.5 litres will do)

Wash and trim the spinach. When the water has boiled, add the oil, then the spinach and blanch for about 30 seconds. Drain the spinach and refresh in cold water. then shake dry in a colander. Gently squeeze it to remove as much water as possible.

Combine the ginger, vinegar, sou sauce and stock or water in a small bowl, with salt to taste. Add the sesame oil.

Lay the spinach leaves out on a chopping board and cut them across into about four sections. Pile these sections neatly on a serving plate. Give the sauce a stir and pour it over the spinach.