Ingredients
500 g (about 1 lb) spinach
Seasonings
30 g young ginger, 1 teaspoon rice vinegar, 1 teaspoon salt, a pinch of MSG, a dash of Sichuan pepper oil, 1/2 teaspoon sugar, 3 tablespoons sesame oil.
Steps
1. Wash and trim the spinach, drain well, then blanch in boiling water with salt until cooked, remove and drain thoroughly.
2. Add cold water to a bowl, place the blanched spinach in it, use chopsticks to separate the leaves, and let soak for 2 minutes until completely cool. Drain well, then cut into 3 cm (about 1-inch) sections.
3. Peel the ginger, lightly crush it with the flat side of a knife, then place it in a bowl and mash into a fine paste. Add rice vinegar, salt, MSG, and sugar, then drizzle in sesame oil and Sichuan pepper oil, stirring well to combine into a dressing.
4. Place the blanched spinach segments in a serving dish, pour the seasoned dressing over the top, toss well to combine, and serve.