Spinach tastes wonderful in spring. Its roots are red, and its leaves are green, extraordinarily fresh, tender, and delicious. Rich in vitamins and minerals, spinach turns any meal healthy, and it’s good for preventing spring dryness. In this shredded vegetable medley, we take tender spinach leaves, blanch them and mix with a stir-fried carrot, egg, potato, and black fungus for a vibrantly coloured course. Spinach and carrots are both rich in carotene, which is beneficial to the eyes, so this dish doesn’t just brighten your plate, it brightens your eyes too.
Half a carrot
1 black fungus
1 tablespoon sesame sauce
1 tablespoon white sesame seeds
2 tablespoons seasoned soy sauce for seafood
2 tablespoons white vinegar
1 teaspoon sugar
1.5 teaspoons sesame oil
1 tablespoon mayonnaise
1 teaspoon salt
1 tablespoon hot water
1. Soak the black fungus in hot water for 2 hours, remove the roots, and shred it.
2. Shred the potatoes, rinse the starch off with water, and soak in water. Shred the carrots and mash the garlic. Dissolve the sesame sauce in 1 tablespoon hot water.
3. Heat oil in a pan, add garlic and stir-fry until fragrant. Add the carrot shreds and drained potato shreds, stir-fry, adding 2g salt.
4. Boil a pot of water and blanch the spinach for 30 seconds. Remove and squeeze out the water.
5. Add a pinch of salt to the egg and beat. Heat oil in a clean pan, and when it’s about to smoke, pour in the egg and spread it into an omelet. Cook and let cool, then shred.
6. Place all the shredded vegetables and other ingredients in a large bowl and mix well.