| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Asian | Cklive13 | 2 | servings |
INGREDIENTS
| 1 | Bag Fresh spinach -; (10 oz) | |
| (or 2 small bunches; abt 1 1/4 lbs | ||
| ; total) | ||
| 1 | c | Water |
| 1/2 | ts | Asian sesame oil |
| 1/2 | ts | Soy sauce |
| 2 | ts | Sesame seeds |
| 1/2 | ts | Rice vinegar; preferably seasoned |
INSTRUCTIONS
Wash spinach well, discarding any coarse stems, and drain in a colander. In a 3- to 4-quart saucepan bring water to a boil. Add spinach and steam, covered, 2 minutes. Drain spinach in colander, gently pressing out most of liquid. In a bowl toss spinach with oil, soy sauce and salt and pepper to taste. Chill spinach, uncovered, 25 minutes. While spinach is chilling, in a dry small heavy skillet (not non-stick) toast sesame seeds over moderate heat, stirring, until golden, 3 to 5 minutes. Toss spinach with sesame seeds and vinegar. This recipe yields 2 servings. Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8653) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 02-17-1999 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
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