Recipe - Dim Sum thread
6 ounces baby spinach
8 ounces shiitaki mushrooms, stemmed, washed off and drained on paper towels
2 tsp finely minced garlic
1.5 tsp finely minced ginger
3 Tbsp green onion, finely minced
1 to 1.5 tsp sesame oil, or to your taste
Chop mushrooms into more or less 1/4 inch pieces and set aside.
Place 2 to 3 Tbsp water in a medium skillet and a pinch of salt. Bring to a boil over high heat. Add the spinach by handfuls and cook until it is all just wilted. Scrape spinach into a metal colander and allow to cool and drain.
Meanwhile, wipe out skillet, place over medium high heat, then add a Tbsp or so of cooking oil. Add the garlic, ginger and mushrooms, and cook until mushrooms are just done. Add a pinch of salt. Remove from heat and set aside.
Once spinach has cooled, squeeze out all the excess liquid, add to the skillet with mushrooms, then add the sesame oil and green onions, mix and adjust seasoning to taste.