Jiang Zhi Bo Cai (Spinach with fried ginger) (Chinese) (vegan)

This spinach dish, with contains the beautiful leafy green vegetable marinated in a soy sauce and sesame oil-based liquid and heavily infused with ginger, is a classic in Chinese restaurants, both in China and outside it.

I made it as a side for Hong Shao Shi Zi Tou (Red Braised Lion's Head) and altogether that dinner was wonderful. 

Recipe source: Saveur and FeedingFen.

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing.

Four years ago: Sunomono (Japanese cucumber salad) (raw vegan).

Five years ago: East 62nd Street lemon cake (American).

Six years ago: Ciorbă de gulii (Romanian kohlrabi soup) (vegan).

Seven years ago:  Smoked salmon carpaccio with sun-dried tomatoes (raw) (Swedish "Najad Lax").

Eight years ago: Baby making and no cooking. :)

Ingredients (serves 2):

• 300g bunched spinach
• 1 tbsp cooking oil
• 1 tbsp finely chopped ginger
• 2 tsp chinkiang vinegar
• 1 tsp light soy sauce
• 11/2 tbsp water
• 1/2 tsp sesame oil

Put the ginger and chile oil into a medium bowl, mix until well combined, and set aside to marinate for 10 minutes.

Heat peanut oil in a wok or medium nonstick skillet over medium-high heat. Add the ginger–oil mixture and stir-fry until ginger is crisp and deep brown, about 5 minutes. Discard the oil and reserve the fried ginger for later.

Bring a large pot of water to a boil over high heat. Add spinach and blanch until tender, 1–2 minutes. Drain, then plunge spinach into a large bowl of ice water to prevent it from cooking further. Drain again and gently squeeze out excess water. Put spinach on a serving platter and cover with the reserved fried ginger.

Put soy sauce, vinegar, sugar and 1/4 cup cold water into medium bowl and stir until sugar dissolves. Spoon the sauce over the ginger and around the blanched spinach on the platter. Transfer to refrigerator to marinate for 20 minutes, then serve right away.

It's done, dig in! :)