Prep 20 mins
Cook 0 mins
I learned this recipe from friends in China's Yunnan Province, where lamb's quarters are considered a wild green (ye cai), and collected along the roadside on country outings. The recipe lists 'spinach' rather than lamb's quarters, because there was no way to submit the recipe with an ingredient the program didn't recognize (the joys of technology). Koreans actually do prepare spinach this way--just substitute sugar for the red pepper--but it was the lamb's quarters recipe I wanted to share today.
- 8 cups water
- 350 g spinach
- sesame oil
- soy sauce
- crushed red pepper flakes
- chinese black vinegar
- 1⁄4 teaspoon salt
- Bring a saucepan of water to a boil.
- Wash lamb's quarters.
- When water is at a rolling boil, submerge lamb's quarters briefly, just until they turn bright green or the water returns to the boil.
- Drizzle and toss lamb's quarters with dressing ingredients as needed to taste.
- Serve with rice, other Chinese dishes, and a clear soup.