Spinach is a popular vegetable in Asia. It can be cooked in a clear soup or be sautéed in oil with garlic and chilies. Very often it is used as a popular ingredient for the filling of Chinese dumplings. However, it is not consumed raw. Also, it is not pureed and processed into an indefinable “mush” what I know here in Germany. 😉
I love to eat this vegetable with the slightly earthy flavor. The advantage of spinach is: You do not need many spices to make it tasty. Normally I simply blanch spinach in salt water and let it drain briefly. Then I season it with soy sauce and sesame oil, at the end a few drops of the great Sichuan chili oil. Ready! Super easy and incredibly delicious!
Today I want to show you a good-looking as well as good-tasting version. It is also not complicated to cook and tastes delicious! And its appearance, in my opinion, is even suitable for any gourmet dinner! 😉 What do you think?
Ingredients (4 servings):
1 tbsp light sesame seeds
1 tsp light soy sauce
1 tsp sugar
2 tsp Tahini
1 tbsp orange juice
2 tbsp white balsamic vinegar
2 tsp of elder syrup (or 1 teaspoon honey)
1 tsp Dijon mustard
1 tbsp hot water
Salt and pepper
- Wash spinach and remove the stems.
- Boil water in a saucepan and add some salt to the water. Blanch the spinach for about 5 minutes.
- Take the spinach out of the pot, rinse in cold water. Then drain in a colander.
- For the sesame dressing: Mix tahini well with the warm water. Then add the orange juice, balsamic vinegar, elder syrup and mustard. Season with salt and pepper.
- Roast the sesame seeds in a skillet over medium heat until they start to be fragrant. Add sugar and soy sauce, mix well until the sugar is completely melted. Set aside for chilling.
- Take a handful of spinach and squeeze out the water. Shape the spinach in the form of turrets. Garnish with sesame seeds.
- Serve with the sesame dressing.