INGREDIENTS

INSTRUCTIONS

1. Place dried shrimp and cold water in a small pan. Cover and bring
quickly to a boil. Turn off the heat and let stand, still covered, 20
minutes.
2. Remove tough stems from spinach. Meanwhile bring remaining water to a
boil. Pour over spinach, then drain at once. Cool under cold running water
and drain again. Shake leaves dry, then chop coarsely. Place in a bowl.
3. Remove shrimp from pan and chop coarsely. Add to spinach.
4. Combine shrimp liquid with soy sauce, peanut oil, salt and sesame
oil, blending well. Add to spinach and shrimp and toss. Serve at once.
VARIATION: For the shrimp and its dressing, substitute a hot mustard
sauce, made by blending 1/2 tablespoon powdered mustard and 1 tablespoon
cold water to a paste, then stirring in 1/4 teaspoon vinegar, a pinch of
salt and another 1-1/2 tablespoons water. Add this dressing to the spinach
and toss. Then sprinkle with 1/2 teaspoon salt and toss again. (For a
milder sauce, use less mustard.)
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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