Stir-fried spinach

Public reference · Home adaptation Stir-fried spinach occupies a clearly defined place at a jiudouwan: it is not a dish to fight over but one of the items that “garnish the table with pickled heads, stir-fried spinach and flash-fried cabbage to eat with rice”. Flash-fried cabbage, in the next slot, plays the same role. It is worth noting that the encyclopedia entry files stir-fried spinach under Shanghai cooking, while the local-history account treats it as an everyday dish of the western Sichuan table. This kind of disagreement about where a dish belongs recurs with the same dish names, and shows that the cooking of common vegetables has always moved with place and migration. This version takes only the public technique and does not claim any jiudouwan-specific formula. **This entry previously cited several `newton.com.tw/wiki/<dish-name>` links (such as 燒白, 紅燒肘子, 燒什錦 and 夾沙肉). On checking, every one of them returned 404 — those pages do not exist on the encyclopedia; the links had been constructed by pattern. They have all been removed. The method here rests on the openable sources listed above. If a matching entry does exist for this dish, cite the page that actually exists rather than guessing a URL from the dish name.****The seat record names the dish but not the method**: the local-history account places stir-fried spinach in the clause “garnish the table with pickled heads, stir-fried spinach and flash-fried cabbage to eat with rice”, by name only and positioned as a rice accompaniment. This version's method is taken from the public encyclopedia entry for stir-fried spinach (which classes it under Shanghai cooking), and has no exclusive correspondence to jiudouwan. **The regional attribution is stated plainly**: the cited entry files stir-fried spinach under Shanghai cooking; that is not concealed here, though it is executed as the everyday vegetable of a western Sichuan table. **Blanching is upgraded to a required step**: the source places “first blanch in boiling water to remove 80 % of the oxalic acid” in its notes. This version moves it to the front as step 1, a required operation, and gives the reason (oxalic acid affects calcium absorption and is unsuitable for those with impaired kidney function). **Counted as lacto-ovo vegetarian under this project's convention**: the dish uses clarified peanut oil (a plant oil) and contains no lard, egg or milk, so it is vegetarian; there is no lard in the ingredient list and substituting plant oil does not change the classification. **Quantities are editorial and untested**: 500 g spinach, 7 g salt, 10 g garlic and 50 g clarified peanut oil are editorial settings for four servings; not kitchen-tested. **Technique only, no therapeutic claims**: the cited entry carries a great deal of material on constipation, anaemia, breast-cancer rates and anti-ageing. None of it is adopted; only the blanching and stir-frying steps are taken. **Contains peanut (peanut oil)**; peanut is a major allergen, so avoid it or substitute rapeseed oil and check the label. Under this project's convention this dish is lacto-ovo vegetarian (plant oil, no lard, egg or milk). **Oxalic acid note**: spinach is high in oxalic acid and is unsuitable in quantity for those with impaired kidney function or a history of kidney stones; this version makes blanching in boiling water, which removes about 80 % of it, a required step that should not be skipped. 阿坝州地方志办公室：传统川菜“九斗碗”（发布 2013-08-09） — Menu source 1. It records jiudouwan as also called tianxi and san-zheng-jiukou-xi; the three steamed dishes as rice-flour pork, savory and sweet shaobai (jiasha rou); the braises as braised or steamed pork elbow, pork with bamboo shoots, mixed braise (shaoshijin), re-cooked chicken and fish with chili-bean paste; the cold dishes as the table garnished with pickled heads, stir-fried spinach and flash-fried cabbage to eat with rice; the stir-fries as bamboo shoots fried in lard, gong bao diced pork and shredded pork with yellow chives; the stew as stewed tuotuosu pork; spinach and flash-fried cabbage as table fillers. It also records that a feast without the three steamed dishes is not a feast, that each bowl holds eight slices of pork, and the serving order of cold dishes, steamed dishes, stir-fries, braises, stews and soup. https://dfzb.abazhou.gov.cn/abzdfsbgs/c104049/201308/e7ab6e8e28a04dc9836c6b82d420b5c9.shtml 中文百科全書：九斗碗（又称坝坝宴、九大碗） — Menu source 2. It records jiudouwan as a Sichuan feast whose “dou” means a large vessel in Sichuan speech, with nine bowls as a minimum and versions of seven or eleven; its contents as home-style dishes made from whatever chicken, duck, fish, pork, eggs and seasonal vegetables the household has, listing liver fried in lard and shredded pork with yellow chives as representative dishes, served in farmyards on improvised stoves. https://newton.com.tw/wiki/%E4%B9%9D%E6%96%97%E7%A2%97/2750801 FDA: Food Allergies — This entry uses peanut oil and therefore contains peanut; there is no egg, milk or meat, so it counts as lacto-ovo vegetarian under this project's convention. https://www.fda.gov/food/food-labeling-nutrition/food-allergies AI-generated illustration; not kitchen-tested.

Source: WorldBite · public-reference adaptation · Source-attributed editorial adaptation; AI illustration; not an authenticated original recipe.