Hot Spinach Salad
The same ingredients that form the basis of a spinach salad — fresh spinach leaves, mushrooms, and bacon — go together nicely in a stir-fry. If you prefer, replace the bacon with cooked Chinese sausage, called lop cheong.
INGREDIENTS | SERVES 4
- 2 tablespoons olive oil
- 1 tablespoon minced ginger
- 1 pound fresh spinach leaves
- ½ teaspoon salt
- 1 cup canned straw mushrooms, cut in half
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- 4 slices cooked bacon, chopped
- 1 teaspoon Asian sesame oil
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil.
When the oil is hot, add the ginger. Stir-fry for 10 seconds, then add the spinach and sprinkle with the salt. Stir-fry for about 30 seconds.
Add the mushrooms, soy sauce, and lemon juice. Stir-fry for 1 minute or until the spinach turns a dark green and the mushrooms are heated through.
Stir in the cooked bacon. Remove the wok or skillet from the heat and stir in the sesame oil. Serve immediately.
