Spinach Prep

• Wash the spinach (400 grams) thoroughly. Soak them in water and also give them a rinse - especially near the roots. Wash until you don't see any dirt in the residual water.
• Trim off the root pieces from the spinach (as shown in video)
• Dice a stalk of spring onion (use the white part) into thin pieces. Set aside around 2 Tablespoons worth for later
• Fill a large pot with water and bring it up to a boil. Put some Salt (1 teaspoon!) into the water. This salt helps the spinach leaves keep its dark green color after blanching.
• When the water is boiling, place in the spinach. Set a timer for 30 seconds - use your phone!
• After 30 seconds, immediately drain the pot and soak the blanched spinach in cold water. This will stop the cooking process.
• Grab handfuls of the spinach and give a thorough squeeze (3 strong squeezes). You don't need to squeeze all the water out - just give it 3 squeezes.
• Then de-tangle each of the spinach bundles and place into a separate mixing bowl. Now add-in the Spring Onions (2 Tablespoons).
• Then add in the seasoning: Sesame Oil (1.5 teaspoons!), Soy Sauce (1 teaspoon!), Minced Garlic (½ teaspoon!) and Salt (½ teaspoon!). Mix thoroughly.
• Finishing by garnish with Sesame Seeds (½ teaspoon!). Serve with rice!