Blanched Spinach with Sauce

BLANCHED SPINACH WITH SAUCE
by Denia Wong

In a pot of water, add some chicken bouillon/salt and oil. Cut off root from fresh spinach bunch and drop spinach into boiling water. Remove when spinach is wilted and cooked.  CAUTION: DO NOT OVERCOOK!!!!   Drain spinach and when cool enough to handle, cut spinach into 1” length and place on a plate. Drizzle sauce over spinach and sprinkle with toasted sesame seeds.

SAUCE

Mix together oyster sauce, white pepper and sugar to taste, and thin it with chicken broth. Blend in sesame oil.