Category Archives: spinach

spinach, tofu

Vegan Stir-fry (Thin Tofu Sheet & Spinach)

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This kind of thin tofu sheet is called Qianzhang （千张）in Chinese. Qianzhang literally means thousands of layers, which quite matches how it looks. I guess it’s not very popular in Singapore, cos when I first cooked it, my husband was very curious what it is. There are so many kinds of tofu products, qianzhang is just one of them.

This dish is vegan. Main ingredients are Qianzhang and spinach. It’s also very simple.

  1. Cut Qianzhang into medium strips. (The original one inside the package is a very big sheet). And separate them by tossing a bit. Also wash the spinach and trim off the root and cut into medium strips.
  2. Prepare chopped ginger and chopped garlic. If you want it to taste a bit spicy, then also prepare 2 dried red chili.
  3. Boil some water. Blanch Qianzhang in hot water for about 1 min. Then soak them in cold water and drain.
  4. Heat a pan, add in 1 tbsp oil. Saute chopped garlic, ginger and red chili first. When spices are aromatic, add Qianzhang in. Stir fry evenly for about 1 min.
  5. Add in spinach strips. Stir fry for another 2 mins or till spinach becomes soft and dark green.
  6. In with 2 tsp light soy sauce and 1 tsp sugar. Quickly stir fry evenly.
  7. Season with salt.

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spinach, Uncategorized

Spinach & Vermicelli Salad

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1. Wash spinach. Remove the root and cut into halves.

2. Boil a pot of water. Add in 1 tsp water. Boil spinach for 1 min. Then dish them out. Set aside. Drain and cool down.

3. Boil another pot of water. Boil vermicelli according to the instruction or till cooked. Drain them.

4. Squeeze spinach to let all the water out. Put them in a big bowl along with drained vermicelli.

5. Season with sugar and salt.

6. Heat a sauce pan. Add in 2 tablespoon oil. Sauté a little chopped garlic and dried chili. When the oil is smoke hot, pour hot oil onto spinach. (Or you can place chopped garlic and chilli on the top of spinach. Pour the hot oil over them.)

7. Mix well and serve.

Chinese, egg, spinach

Gold & Silver Egg Spinach

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This dish requires two kinds of egg: salted duck egg （咸鸭蛋）and preserved duck egg （松花蛋/皮蛋）.

Preserved duck egg is very controversial, since many people just can’t accept the taste & texture of it. When I was very little, I didn’t understand why there would be such black egg on the table. They looked like poisonous and why adults liked them. I couldn’t remember when I first tried it and found it’s not as bad as I thought. And it’s not poisonous, of course. I gradually like it, especially the egg yolk. So yummy. Well, if you have never tried preserved duck egg, you may at least tried it like I did. If you still don’t like, that’s all right. There are so many kinds of eggs out there. You don’t have to like a particular type.

1. Prepare two salty duck eggs and two preserved duck eggs. Separate egg white and yolk for both of them. Then chop the egg white and yolk a bit.

2. Wash the spinach in water. Remove the roots. Can cut into smaller pieces.

3. Heat a pot. Pour in 250 ml stock. If you have your own chicken stock, that will be good. If you don’t have, Swanson is a good choice. Also add in 1/2 cup water and 2 ginger slices. Bring to boil. Then set aside.

4. Heat a pan. Add in 1 tablespoon oil. Fry 5-6 garlic cloves. It needs a bit patience cos you have to fry garlic till golden brown. And don’t burn them. Then take the garlic out.

5. Same pan, same oil. Add in drained spinach. Stir fry a bit. Pour in half of the stock. Cover the pan with lid. Simmer for 30 seconds. Then stir a bit. Lid on for another 30 mins. And take the spinach out into a plate.

6. Wash the pan. Heat on stove. Add in 1 tsp oil. Add in fried garlic, yolk of salty duck eggs and preserved duck egg’s white. Stir fry for 1 mins.

7. Pour in the rest stock. Bring to boil. Pour in salty duck egg’s white. Wait till egg white solidifies. At last add in preserved duck egg’s yolk. Simmer for 1 min.

8. Spinach at the bottom. Pour the egg stock on the top.

Yum!

egg, Quick recipe, spinach, Uncategorized

Green Bean Wide Vermicelli, Spinach & Egg Stir-fry

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I found a pack of green bean wide Vermicelli in a corner at the small supermarket near my home. I was very curious about it, because it’s my first time to see Vermicelli made from green beans. And more surprisingly, it’s from Qufu city, Confucius’s hometown, and it’s also a city next to my hometown. But I have never heard about it before. I really couldn’t control my curiosity, so I bought one pack. 🙂 really want to figure out how this transparent Vermicelli tastes.

I boil 100g green bean wide vermicelli in boiling water for 8 mins according to the instruction on the package. Then take them out and soak in cold water. Drain them.

1. Heat a little oil in the pan. Pour in two beaten eggs. Make scrambled egg. And set egg aside.

2. Heat the pan again. Add in a little oil if needed. Sauté chopped garlic and dried red chili till aromatic.

3. Add in spinach. Quickly stir fry with medium-high heat.

4. Once spinach turns soft and greener, add in green bean vermicelli. Stir fry for 1-2 mins.

5. Add in scrambled egg. Mix evenly.

6. Season with salt and black pepper.

Serve hot.

It’s actually not bad. Green bean vermicelli tastes like very similar to regular vermicelli made from sweet potato. But more chewy.

Chinese, Porridge, spinach, Uncategorized, Vegetables

Shrimp Porridge

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1. Put rice and water into a deep pot. The ratio of rice: water is 1:10.

2. Turn to high heat. When water boils, turn to low heat.

3. Cover the pot with lid. Keep heating for 20-30 mins, till rice completely done and much fatter than before. Keep an eye on the pot since it’s easy for porridge to overflow. Stir occasionally.

4. Add in a little ginger shred, shrimp and I also put in some oyster meat. Stir a bit. Boil for around 10 mins.

5. Sprinkle some salt and chopped lettuce ( you can also choose spinach or other green vegetables). Stir for 2 mins.

6. Add in some chopped spring onion. Stir for 1 min. Then it’s done.



Nice taste.

Chinese, Quick recipe, spinach, Uncategorized, Vegetables

Spinach Salad

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1. Clean spinach and cut into halves.

2. Boil enough water in a pot. Also add in 1/2 tsp salt.

3. Boil spinach for 1 min. Then take them out. Rinse in the cold water and drain.

4. Squeeze spinach by hand to squeeze the water out.

5. Place spinach in the big bowl. Add in 1/2 salt, 1/2 tsp light soy sauce, 1/2 vinegar. Mix well with spinach.

6. Put a little minced garlic, minced ginger and white sesame over the top. If you want it to be spicy, you can also add a little dried chili on it.


7. Heat a pan on stove. Add in 2 tsp oil. Heat it till very hot.

8. Pour hot oil over garlic, ginger & sesame mixture. Then mix them with spinach by chopsticks.


Very simple & yummy Chinese style salad.

egg, mushroom, Quick recipe, spinach, Uncategorized

Spinach & Mushroom Egg

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Ingredients:

Spinach ( put in boiling water for several seconds. Take out. Cool and drain. Then chop into small pieces).

Mushroom

1 small onion (chop into shreds)

Eggs 2

Salt

Black pepper

Cummin seed

Garlic 2 cloves ( chopped into granules)

Red chili (optional)

Cheese

1. Heat a little olive oil in the pan. Put in onion, stir fry a bit.

2. Add in mushroom. Stir fry till mushroom turns soft.

3. Put in spinach. Stir evenly.

4. Sprinkle salt, black pepper and cummin seed.

5. Dig two small holes in vegetables. Beat in egg in each hole.

6. Cover the pan with lid for 3 mins.

7. Spread red chili rings, and cover the lid for another 1 min.


8. Dish out in the plate. Sprinkle Parmesan cheese. I also sprinkle some cheddar cheese shreds.

9. In the microwave stove for around 3 mins or till cheese melts.