Spinach with sesame sauce
Votes: 1
Time: 15 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This Asian-inspired vegetable side dish makes a delicious and healthy complement to meat or poultry. Blanched spinach is simply tossed with a tahini-based sauce, thinned with soy sauce and rice vinegar, and sprinkled with toasted sesame seeds. Be sure to drain the cooked spinach thoroughly to prevent the side dish from becoming watery.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g spinach
- 1 tsp. sesame oil
- 1 tbsp tahini
- 2 teaspoons soy sauce
- 1 tsp. rice vinegar
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Cooking the dish according to the recipe:
- In a bowl, combine 1 tablespoon tahini, 2 teaspoons lightly salted soy sauce, and 1 teaspoon each of rice vinegar, sugar, and water until smooth. Blanch 1 pound spinach (not baby spinach) in salted water for 1-2 minutes. Transfer to a bowl of ice water to stop the cooking, then drain and pat dry. Toss with 1 teaspoon sesame oil and season with salt to taste. Drizzle with tahini sauce and sprinkle with toasted sesame seeds.
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