Jade mountain

Jade mountain

By
From
The Real Food of China
Serves
4-6
Photographer
Leanne Kitchen

This recipe was inspired by a vegetable dish we ate in Suzhou, a beautiful place near Shanghai, famed for its classical gardens and the subtlety of its food. There they use sugar and vinegar, in judicious amounts, as a seasoning to bring out the bright flavours of ingredients — even green vegetables.

Ingredients

Quantity Ingredient
1 teaspoon caster sugar
3 teaspoons sesame oil
sea salt
freshly ground black pepper
700g english spinach
or 700g chrysanthemum leaves
150g pressed tofu shreds
or 150g fresh firm tofu, finely chopped

Method

  1. Trim the root ends off the spinach. If using chrysanthemum leaves, trim off the tough stems. Wash well, shaking off the excess water.
  2. Heat a large saucepan over a medium–high heat, add the spinach, then cover the pan tightly and cook for 5 minutes, or until the spinach and stems are just tender. Transfer immediately to a sink full of cold water to refresh, then drain well in a colander. Squeeze out as much water as possible, then place the spinach in a tea towel, roll it up and gently squeeze to remove any remaining water.
  3. Using a large, sharp knife, finely chop the spinach and place in a large bowl. Add the tofu shreds, sugar and sesame oil and season to taste with sea salt and pepper. Toss well to combine, then place in a mound on a platter to serve. Alternatively, transfer to a 625 ml bowl, press the mixture down tightly, then turn out onto a serving plate.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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