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Spicy Spinach and Vermicelli Stir-fry

For those who know me, or read my blog have probably figured out, I am definitely not a vegetarian, and never will be.  The seduction of meat is just too great for me to overcome.  However, I do like to cleanse my palate from time to time with some leafy greens (and help offset the cholesterol counter).  

This spinach and vermicelli stir-fry is a classic recipe of my mom’s – when she wanted to persuade me to eat more greens during my childhood.  It tastes great on its own, or as a side dish.  The combination of tender vibrant greens with starchy vermicelli is a dish just begging to be slurped up while piping hot.  

I truly feel that this dish would make Pop-Eye proud, and hope you enjoy it too!

What you’ll need:

  • a big bundle of spinach
  • 50g of dried vermicelli 
  • a handful of green onions (diced)
  • 1/2 tbls canola oil
  • 1 tsp salt
  • 1 tsp spicy bean sauce (optional)
  • sesame seeds (for garnish)

First of all, clean the spinach by removing the muddy roots and soaking the leaves in water for a few minutes.  Wash the leaves carefully as spinach tend to trap a lot of grit.  

Cut spinach into sections (green leaves, stems / stalks)

Boil some water in a small pot and turn off heat.  Add the dried vermicelli to the hot water and let it sit for a couple of minutes to soften.

Meanwhile, in a frying pan, heat oil on medium heat and toss in the diced green onions.  Stir for a few seconds, or until fragrant.  Then add the stalk section of the spinach, as it takes longer to cook.

Once the stalks have cooked down a bit, add the rest of the green leaves.  The pan may seem quite full at this point, but the leaves will cook down.

Now, add the softened vermicelli to the pan and stir together.  Add salt and mix well.  

If you like it hot, stir in a teaspoon of hot bean sauce.  I got this particular jar from the local wet market (it’s a famous Sichuan brand), but you should find similar ones in all the local supermarkets.  

I like to cook the spinach and vermicelli until the pan is quite dry and the extra moisture from the vegetables have evaporated.  

Voila!  Plate and garnish with sesame seeds.  

Bon Appetit!

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