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Suki's Korean Spinach

Source of Recipe


From "New York Cookbook" by Molly O'Neill






List of Ingredients



• 1 tsp safflower oil
  
• 1 Tbsp sesame oil
  
• 2 lbs. fresh prepared spinach leaves
  
• 1 tsp rice wine vinegar
  
• 1 Tbsp lemon juice
  
• 2 tsp light soy sauce
  
• 1/4 tsp salt
  
• Freshly ground black pepper to taste
  






Instructions



1. Warm the oils in a large wok or skillet. Add the spinach in batches and toss until wilted. Add more spinach as it fits into the wok. When all the spinach has been added, sprinkle on the vinegar, lemon juice and soy sauce and continue stir-frying for 1 minute. Remove from the heat.
   
   
2. Using a wooden spoon or spatula, gather the greens to one side of the pan. Press to remove as much moisture as possible. Remove the spinach and set aside.
   
   
3. Return the wok with the liquid to high heat. Boil until the volume of liquid is reduced by half, about 3 minutes. Add the spinach and cook for a quick 30 seconds; drain immediately. Season with salt and pepper to taste. Serve warm or chilled.
   
   Makes 4 servings.