Steamed Spinach And Pickled Ginger Salad Recipes

STEAMED SPINACH AND PICKLED GINGER SALAD

Steps:

• Wash the spinach well, then cram into a large pan, cover with a tight fitting lid and cook for 5 minutes, stirring occasionally until evenly wilted.
• Meanwhile, roughly chop the pickled ginger. Drain the spinach well and while warm, stir through the pickled ginger and soy sauce. Allow to cool completely, and then chill for at least an hour or so.
• Toast the sesame seeds in a frying-pan until golden brown then remove from the heat. To serve, heap the spinach into towers and scatter over the toasted sesame seeds.

STEAMED SPINACH AND PICKLED GINGER SALAD

Steps:

• Wash the spinach well, then cram into a large pan, cover with a tight fitting lid and cook for 5 minutes, stirring occasionally until evenly wilted.
• Meanwhile, roughly chop the pickled ginger.
• Drain the spinach well and, while warm, stir through the pickled ginger and soy sauce.
• Allow to cool completely, then chill for at least an hour or so.
• Toast the sesame seeds in a frying pan until golden brown then remove from the heat.
• To serve, heap the spinach into towers and scatter over the toasted sesame seeds.

GINGER-SESAME STEAMED VEGETABLE SALAD

Steps:

• In a small bowl, mix the first six ingredients., In a stockpot, place steamer insert or basket over 2 in. of water. Place green beans, broccoli and carrots in insert. Bring water to a boil. Reduce heat to maintain a simmer; steam vegetables, covered, 5-7 minutes or just until crisp-tender. Add spinach; cook, covered, 1-2 minutes longer or until spinach is wilted., Transfer vegetables to a large bowl. Add ginger mixture; toss to combine. Just before serving, sprinkle with peanuts, cilantro and julienned ginger.

QUICK STEAMED SPINACH

Steps:

• Wash spinach in several changes of cold water until free of sand. Remove stems.
• Place a metal steamer in a medium saucepan filled with 1 inch of water. Bring to a boil. Add spinach, cover, and steam for about 3 minutes, or until just wilted. Remove from steamer; season with lemon juice, salt, and pepper. Toss with butter if desired.