There’s this spinach and tofu dish we had at Miyabi a couple of months ago that I’ve been itching to replicate at home. One time, I had spinach in the fridge but no tofu. Then, I saw a recipe for fried eggs and wilted greens in a blog that focuses on the South Beach diet and I decided to do my spinach dish with eggs instead of tofu. The result was a very tasty and filling brunch.
- a generous handful of baby spinach, washed and rinsed
1 tbsp. of light soy sauce
1 tbsp. of black vinegar
1 tbsp. of rice wine
1/2 tsp. of grated ginger
1 fried eggTo garnish:
a drizzle of light soy sauce and sesame seed oil
- In a small pan, heat the soy sauce, black vinegar and rice wine. Stir in the ginger. When the mixture starts to bubble, add the spinach. Cook over high heat, uncovered (the spinach will expel water and you want to let as much of the water to evaporate) until the spinach wilts, about five minutes.Transfer the spinach and liquid into a shallow bowl, top with the fried egg and drizzle with light soy sauce and sesame seed oil. Enjoy while hot.
Cooking time (duration): 10 minutes
Number of servings (yield): 1