Spinach with Fried Ginger
- ACTIVE: 50 MIN
- TOTAL TIME: 1 HR 25 MIN
- SERVINGS: 6
Jean-Georges Vongerichten got the inspiration for this light, fresh spinach side dish from the traditional cold vegetable dishes he tried in Shanghai.
- 3 pounds spinach leaves, large stems removed
- One 4-inch piece of fresh ginger, peeled and coarsely chopped (1 cup)
- 2 tablespoons chili oil
- 1/2 cup peanut oil
- 3 tablespoons soy sauce
- 1 tablespoon plain rice vinegar
- Large pinch of sugar
- In a large pot of boiling water, blanch the spinach for barely 1 minute. Drain and rinse well in cold water. Squeeze dry, coarsely chop and transfer to a large, shallow dish.
- In a mini food processor, finely chop the ginger. Transfer to a small bowl and mix with the chili oil. Let stand for 10 minutes.
- Heat the peanut oil in a medium skillet. Add the ginger and fry over moderate heat until golden, about 4 minutes. Pour through a fine sieve and drain the ginger on paper towels.
- In a small bowl, mix the soy sauce with the vinegar and sugar. Drizzle over the spinach, stir lightly and refrigerate for 20 minutes. Sprinkle the ginger over the spinach and serve.