Here I’ve made some lovely shrimps sauteed in a lemon olive oil with a bit of garlic and red pepper flakes. Underneath are some Asian noodles which I cooked in chicken broth and added some rehydrated wild mushrooms to.
The green stuff on the right is namuhl (nah-mool) which is a Korean spinach salad. There are many variations on this salad, but here’s my mama’s version which I love and wanted to share with you:
Add about 1/4 cup of water to a big sauce pot over medium high heat. Once it’s warm, add 1 pound baby spinach leaves (I just add the whole box of those packaged, pre-washed deals in the produce section). Cook down the spinach, stirring it around a bit to help it wilt.
While you’re waiting for the spinach, in a medium-sized mixing bowl, mix together:
2 teaspoons soy sauce
2 teaspoons dark sesame oil
a small handful of finely sliced green onions or chives
1/8 teaspoon garlic powder
2 teaspoons sesame seeds (regular or toasted)
Once the spinach is all wilted down, let it go for about another minute, then drain the spinach. Immediately plunge into an ice water bath to stop the cooking. Then grab small handfuls of the spinach and squeeze out the water over the sink. Take your new spinach “mounds” and drop ’em in the dressing. Stir everything together with two forks to help fluff up the spinach and get it all marinated in the dressing.
It’s generally served cold, so refrigerate for at least 30 minutes before eating (but I usually eat it warm anyway). You can save the leftovers in the fridge for another day (it was 1 pound of spinach after all, Popeye).
Oh, and here’s a longhorn cow that Alex fashioned out of his re-hydrated mushrooms…
Isn’t he creative??
So, if you’re looking for a side dish with a bit of Asian flair, or a way to use up that huge box of spinach you bought at Sam’s Club or Costco that just doesn’t seem to be diminishing (read more about using up the food you have here), give this recipe a try, and let us know how you like it by posting a comment!