Thursday, June 24, 2010

Asian Spinach Salad

1 lb spinach, trimmed and washed
1 tbsp soy sauce
1 1/2 tbsp sesame oil
1 tbsp sesame seeds, toasted
2 cloves garlic, minced
1 tsp sugar
1 tbsp rice wine vinegar
freshly ground pepper to taste

1. steam spinach until tender, about 3 minutes. Drain and squeeze out as much water as possible. Chop coarsley.
2. In bowl, combine soy sauce, oil, seeds, garlic, sugar, vinegar and pepper: mix well. Add spinach to sauce, and toss to coat. Serve hot or cold.

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