How to Make It
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.