Sesame Steamed Spinach Recipes

SESAME STEAMED SPINACH

Steps:

• Bring the water to a boil in a large saucepan. Add spinach one bunch at a time, covering pan after each addition and adding more spinach once the prior batch has wilted. When all spinach is in the pan, let steam, covered, until completely wilted, about 30 seconds.
• Drain spinach in a colander, pressing down with a wooden spoon to extract as much liquid as possible; let cool slightly.
• Transfer spinach to a serving bowl, and drizzle with sesame oil, vinegar, and half the toasted sesame seeds. Toss well to combine. Season with salt and pepper. Serve warm, at room temperature, or chilled, and garnish with remaining sesame seeds.

SESAME SPINACH

Steps:

• Bring pot of lightly salted water to boil.
• Add spinach, remove as soon as leaves turn bright green (will shrink significantly).
• Immediately rinse with cold water.
• Drain and squeeze out as much water as possible (best to grab handful and squeeze like a ball) Place spinach in bowl with sauce mixture and toss well.

STEAMED SESAME SPINACH

Steps:

• Fill a large pot fitted with a steamer basket with 1-inch of water; bring to a boil over high heat. Add half of the spinach, cover, and steam until just wilted, 2 to 3 minutes. Using tongs, remove spinach from steamer, squeezing gently to remove excess moisture, and transfer to a serving platter. Repeat process with remaining spinach; season with salt.
• In a small bowl, whisk together vinegar, sesame oil, and soy sauce until combined. Drizzle dressing over warm spinach and sprinkle with sesame seeds; serve immediately.

SESAME-SOY SPINACH

Steps:

• In a large nonstick skillet, heat the oil over medium heat, add the spinach and stir it a bit, then cover it and steam the spinach for 3 minutes until just wilted.
• Using tongs, stir the spinach a bit, then add the remaining ingredients and toss again. Serve it immediately.

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.

JAPANESE SPINACH SALAD

Steps:

• Prepare the ice water: fill a large bowl with cold water and then add the ice cubes. Place the bowl in the fridge 30 minutes before you start preparing the spinach salad. Add the sesame seeds to a blender (you can also use a mortar and pestle).
• Blend the sesame for a good minute until it is very fine, more like flour.
• Rinse the spinach well and place it in a steamer basket.
• Close the steamer and then steam the spinach for 4 minutes until soft. Once done, immediately remove the spinach from the basket and let it cool in the ice water.
• Once cooled, gently squeeze the steamed spinach and chop it up roughly. Add it to a large bowl together with the blended sesame, fish sauce, soy sauce and a tablespoon of water. Season with a pinch of pepper and salt.
• Stir the spinach salad. Then check the seasoning and add extra pepper, salt, fish sauce or soy sauce to taste if necessary. Serve cold.

SESAME SPINACH

Steps:

• Wash and then blanch the spinach for 1 minute. Drain and squeeze dry. Arrange on a plate.
• In a small bowl, mix together the sesame paste, oyster sauce, sesame oil, soy sauce, minced garlic, and roasted sesame seeds. (Note: If you like the sauce on the thinner side, add 1-2 teaspoons of hot water and mix well.)
• Spoon the sauce over the spinach, and serve! Mix and eat. Enjoy this dish hot, at room temperature, or chilled.