Recipe: Wilted spinach with Sichuan ginger sauce
Although of course the best way to enjoy our cuisine is by joining us for lunch or dinner in the restaurant, we know that sometimes guests like to try replicating our recipes at home. Many of the techniques used in our Sichuanese and northern Chinese dishes are very specialised, but some are less complicated and to that end chef Bing Luo has kindly shared this recipe for one of our most popular appetisers, Wilted spinach with Sichuan ginger sauce and toasted sesame.
To make the dish at home you will need:
500g Spinach
10ml light soy sauce
5ml sesame oil
3g salt
10ml Chinese black vinegar (available from Chinese supermarkets and some supermarket speciality aisles)
5g sugar
10g fresh ginger blended with water
20ml water
20g fresh ginger, thinly-shredded then deep-fried until golden
5g sesame seeds
Then follow these simple steps: Read more +