Ingredients
500 g (about 1 lb) spinach, 5 g (about 1 teaspoon) dried shrimp (rehydrated).
Seasonings
10 g peanut oil, 3 g sesame oil, 4 g salt, 1 g MSG (or to taste), a few Sichuan peppercorns.
Instructions
1. Wash and trim the spinach, then cut into 6 cm (about 2.5-inch) segments.
2. Heat a wok over high heat, add oil and heat until it reaches about 70% hot (when it starts to shimmer), then add Sichuan peppercorns and fry until fragrant, remove and discard the peppercorns, then briefly flash-fry the rehydrated shrimp roe in the oil and set aside.
3. Briefly blanch the spinach in boiling water, then immediately transfer to cold water to cool. Drain well, squeeze out excess moisture, and place in a bowl. Add salt, MSG, sesame oil, and the prepared shrimp and Sichuan pepper oil, then toss to combine. This dish is vibrant green, savory, and refreshing.