Stir-fried Spinach with Bean Curd Skin
ID: ad612279...
Chef A-Qing reveals the delicious secret behind restaurant-style stir-fried greens! By blanching alpine spinach and bean curd skin in hot salted water, then stir-frying over high heat with a splash of Huadiao wine, you can create a classic, succulent, and flavorful home-cooked dish.
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🍳 Cooking Flow
Wash the spinach and cut into sections, then slice the garlic and set aside. → Blanch the bean curd skin and spinach separately in hot salted water, then drain. → Heat oil in a wok and sauté garlic slices until fragrant; add the spinach first, then add the bean curd skin. → Add seasonings and water, stir-fry over high heat, and simmer briefly to allow the bean curd skin to absorb the flavors before serving.
Cooking Steps
Brief Cooking Order
Wash the spinach and cut into sections, then slice the garlic and set aside. → Blanch the bean curd skin and spinach separately in hot salted water, then drain. → Heat oil in a wok and sauté garlic slices until fragrant; add the spinach first, then add the bean curd skin. → Add seasonings and water, stir-fry over high heat, and simmer briefly to allow the bean curd skin to absorb the flavors before serving.
Introduction
Chef A-Qing reveals the delicious secret behind restaurant-style stir-fried greens! By blanching alpine spinach and bean curd skin in hot salted water, then stir-frying over high heat with a splash of Huadiao wine, you can create a classic, succulent, and flavorful home-cooked dish.
Step 1
Trim the roots off the spinach, rinse thoroughly, and cut into manageable lengths.
Step 2
Slice the garlic into simple thin slices and set aside.
Step 3
Prepare a pot of boiling water and add a pinch of salt. Blanch the bean curd skin to make it more tender and chewy, while removing the raw soy odor, then drain.
Step 4
Using the same pot of hot salted water, briefly blanch the spinach sections and drain well.
Step 5
Heat oil in a wok and sauté the garlic slices until fragrant.
Ingredients List
Important Notes
Blanching bean curd skin in hot salted water makes it tender and chewy while effectively removing the raw soy smell. 💡
Blanching spinach before stir-frying is the restaurant secret to keeping it vibrant green, crisp, and delicious. 🍳
When stir-frying over high heat, cover briefly to let the sauce and Huadiao wine aroma penetrate the bean curd skin perfectly. You can substitute with Shaoxing or Honglu wine. ⚠️
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