1. Toast peanuts quickly in a small amount of oil; then chop coarsely. Mince smoked ham. Meanwhile boil water.
2. Wash and stem spinach. Pour boiling water over and let stand 2 to 3 minutes. Then drain. Chop spinach and drain again.
3. Add peanuts, half the ham, salt and remaining oil; toss well to blend.
4. Transfer spinach mixture to a serving dish. Garnish with remaining smoked ham and serve. VARIATION: In step 3, also add a few drops of sesame oil and either 2 tablespoons vinegar or 1/2 teaspoon powdered mustard.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4.
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