Stir Fried Velvet Spinach With Glass Noodles Recipe

Ingredients

Directions

1. In a large covered saucepan, bring 2 to 2-1/2 quarts of unsalted water to a boil over high heat.
2. Discard any straggly spinach leaves and white roots, then use scissors to cut stems and large leaves into 2-inch sections.
3. Cut bulky stem clusters and any red root tips intact.
4. In large bowl, plunge cut spinach into several changes of cold water, gently pumping up and down to remove grit.
5. Drain in colander and shake off excess water.
6. Plunge spinach into boiling water.
7. After 1 minute, drain spinach in colander, flush with cold running water until chilled, then press lightly with palms of hands to remove excess water.
8. Fluff spinach gently to loosen mass.
9. In medium-size bowl, cover bean threads with 3 to 4 cups of heated water, without removing binding of rubber bands or strings.
10. If bean threads are from Taiwan or Thailand, use hot water; if they are from the People's Republic of China, use boiling water.
11. When pliable, after about 10 seconds use scissors to cut through loop ends or center of skein, thereby cutting bean threads into manageable 4- to 5-inch lengths.
12. Cut rubber bands or strings and discard them, then swish bean threads to disperse in water.
13. After another 10 to 15 seconds, when bean threads are firm - like rubber bands to the touch ~ rinse briefly with cool water and drain again. skillet over high heat until hot enough to evaporate a bead of water on contact.
14. Add oil, swirl to coat pan, then reduce heat to medium-high.
15. When hot enough to sizzle a bit of spinach on contact, add spinach and toss briskly another minute.
16. Add noodles and, using spatula, blend with several quick stirs until heated through.
17. Add sesame oil, toss briskly to combine, then remove from heat.
18. Arrange several rosy-tipped spinach stems on top, if desired, and serve at once.