China · Home-style
Stir-Fried Spinach with Egg
Soft blanched spinach tossed with softly fried egg and a little salt. A light, homely dish that works as a side or a quiet lunch on its own.
Spinach dishes in China are usually about getting the greens down quickly, and adding egg turns a vegetable side into a meal that stands on its own. The order matters: the egg is cooked first and lifted out, so it never turns rubbery in the water the spinach releases. A splash of water at the end loosens the finished dish into something glossy rather than dry.
Ingredients
- spinach350 g
- eggs2 pieces
- cooking oil15 ml
- salt5 g
Directions
- 1
Trim the roots from the spinach, wash it and blanch it in a colander.
- 2
Crack the eggs into a bowl and beat them until even.
- 3
Heat the wok and add 10 ml of oil.
- 4
Once the oil is hot, pour in the egg and stir over medium heat for 15 seconds, letting it set into a pancake, then cut it into pieces with the spatula.
- 5
Turn off the heat, transfer the egg to a plate and do not wash the wok.
- 6
Return to the heat, add 5 ml of oil and, once hot, add the spinach and stir-fry over high heat for 15 seconds, then tip in the egg and toss.
- 7
Add 5 g of salt and 100 ml of water and stir over high heat for 10 seconds.
- 8
Turn off the heat and plate up.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.