DO NOT EAT Spinach Raw, or Else...

By Souped Up Recipes · 30 min

Ingredients

Instructions

1. Bring water to a boil with a drizzle of vegetable oil. Blanch the spinach for 20 seconds, move it to an ice bath, then squeeze out the water and put it in a large bowl.
2. Roast the peanuts in 2 tsp oil in a wok over medium-low heat for a few minutes. Let them cool completely before mixing them in.
3. Whisk the 2 eggs until no white streaks show.
4. Heat the wok on high until smoking, wipe out the peanut skin and excess oil with a paper towel, then turn off the heat. Tilt the wok and pour in the eggs, swirl to coat the base, and let the residual heat cook them. Remove and cut into strips about 1/3 inch thick.
5. For the dressing, press 2 garlic cloves through a press, add 1/4 tsp salt and 1/4 tsp sugar, and mash into a sticky paste. Stir in 1 tsp sesame oil, then 1.5 tbsp soy sauce and 1 tbsp Chinese black vinegar. Optionally add diced bird's eye chili and 1 tbsp hot chili oil.
6. Toss the peanuts, spinach and dressing together, then mix in the egg strips last.

Summarized from Souped Up Recipes's video. Watch it for the details.

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