Harmonious green color of spinach and white bean curd sheet (also called thousands layer in Mandarin), and satisfying in taste and texture makes this recipe a great main dish for your food list.
- 7oz. fresh spinach
- 2 1/2 oz. bean curd sheet (thousands layer)
- 1 tbsp chili paste
- 5 cloves garlic, crushed
- 1 tsp rice vinegar
- 1/2 tsp salt
- 1/2 tsp sesame oil
Rinse bean curd sheet, drain thoroughly, and cut into thin strips, set aside.
Prepare the spinach leaves. Wash the spinach leaves and cut off the stems.
In a big saucepan, add enough water to cover the vegetables, add thousand layers, and boil for 1 minute until softened. Remove and drained.
Blanch the spinach by plunging the leaves briefly into boiling water for 1-2 minutes. Remove and let it cool completely. Drain.
Combine together spinach and bean curd sheet, whisk around with crushed garlic.
Mix in salt, rice vinegar, chili paste and sesame oil, well tossed until completely blended. Transfer and serve.