INGREDIENTS

INSTRUCTIONS

In a large covered saucepan, bring 2 to 2-1/2 quarts of unsalted water to a
boil over high heat.  Discard any straggly spinach leaves and white roots,
then use scissors to cut stems and large leaves into 2-inch sections. Cut
bulky stem clusters and any red root tips intact. In large bowl, plunge cut
spinach into several changes of cold water, gently pumping up and down to
remove grit.  Drain in colander and shake off excess water. Plunge spinach
into boiling water. After 1 minute, drain spinach in colander, flush with
cold running water until chilled, then press lightly with palms of hands to
remove excess water.  Fluff spinach gently to loosen mass. In medium-size
bowl, cover bean threads with 3 to 4 cups of heated water, without removing
binding of rubber bands or strings. If bean threads are from Taiwan or
Thailand, use hot water; if they are from the People's Republic of China,
use boiling water. When pliable, after about 10 seconds use scissors to cut
through loop ends or center of skein, thereby cutting bean threads into
manageable 4- to 5-inch lengths. Cut rubber bands or strings and discard
them, then swish bean threads to disperse in water. After another 10 to 15
seconds, when bean threads are firm - like rubber bands to the touch -
rinse briefly with cool water and drain again. skillet over high heat until
hot enough to evaporate a bead of water on contact. Add oil, swirl to coat
pan, then reduce heat to medium-high. When hot enough to sizzle a bit of
spinach on contact, add spinach and toss briskly another minute. Add
noodles and, using spatula, blend with several quick stirs until heated
through.  Add sesame oil, toss briskly to combine, then remove from heat.
Arrange several rosy-tipped spinach stems on top, if desired, and serve at
once. Source: Barbara Tropp, Great Meals in Minutes - ISBN: 0-316-85065-9
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Have you thanked God today?”