Loh Baahk Gou (Turnip Cake)

Turnip Cake (Loh Baahk Gou)

Loh Baahk Gou, or Turnip cake, is a classic of Dim Sum and will be found in virtually every Dim Sum restaurant in the world.  (I usually translate names into pinyin, now the standard form of Romanization.  However, Dim Sum is so well known by its southern Chinese nomenclature, deriving from the Cantonese dialect, that I use the Yale system when translating Dim Sum recipes and notes).   Perhaps the greatest attraction of this dish, as with many Chinese offerings, is texture.  When steamed properly, and lightly fried, Loh Baahk Gou is slightly crisp on the surface, while moist and meltingly tender within, punctuated by small morsels of savory sausage, bacon, dried shrimp and mushroom.  The main ingredient, actually Chinese white radish, is nearly identical to Japanese Daikon, the latter being a perfectly usable substitute in the US.  Loh Baahk Gou cannot be frozen, but it will keep in the refrigerator, wrapped in plastic wrap, for a week.

Note: the rice flour/liquid slurry will seem too thin to solidify the cake, and you may fear that it will “separate” while it sits in the steamer.  However, the weight of the non-liquid ingredients displace the slurry perfectly, and the cake will be surprisingly homogenous and firm in the end.

1+ oz (35g) (Lop Yok) Chinese Bacon

1 +oz (35g) Lop Cheong Chinese Sausage (about 1 link)

2 med Shitake dried mushrooms

6 g dried shrimp

2 small green onions, chopped roughly, include greens.

1 lbs (450g) Daikon (after peeled and topped)

1-2 tsp Shaoshing wine or dry sherry

3 level tsp sugar

1 cup (130 g)  Thai rice flour

1 level tsp salt

1/2 quart (16 oz) water

White pepper

Peanut oil

Submerge mushroom in one cup hot water and soak 30 min. to an hour. Add 1 cup boiling water to dried shrimp, soak 30 min. to an hour.

Cut bacon into 1 or 2 or pcs and place in a small heatproof bowl.  Steam in steamer for 20 minutes, until bacon softens. 10 minutes into the steaming of the bacon, put sausage in bowl and steam on another rack for ten minutes. Reserve any juices which collect in the bottom of the bowl.  When cool enough to handle,  trim the rind, if any (the tough outer layer), off the bacon and dice 1/8” to 3/16th” and dice the sausage in the same way.

Drain shrimp, reserving liquid, and chop 1/4” minus.  Squeeze water from mushrooms, reserving liquid, cut away stems and dice, 1/4”.   The combined soaking liquids from the shrimp and mushroom should be at least 1 cup.

Shred the daikon radish and place in a 3 qt sauce pan.  Compact the vegetable gently, add 1/2 quart cold water and bring to a boil.  Reduce heat, cover and simmer for about 30 minutes until very tender.   In the meantime, heat a wok to med-high, add 1 or 2 tablespoons peanut oil, and stir fry sausage and bacon for 2 or 3 minutes just until meat browns slightly.  Be careful not to brown this very much—the sausage and bacon will become tough.  Add mushrooms, shrimp and scallions, and stir-fry another 2 or 3 minutes; toss in wine, sugar, a dash of ground white pepper and reserved bacon juices.  Toss to combine and set aside.

While reserving the liquid, drain the shredded radish and combine it in a large bowl with the meat and scallion mixture—including residual oils—and the salt.  Into a mixing bowl, measure the rice flour; pour in the 1/2 cup combined shrimp and mushroom water, then 1-1/4 cup hot turnip water, and combine with whisk until smooth.  Add this slurry to the turnip mixture and combine thoroughly.  It will be something like a rice pudding in texture.

Pour mixture into a well-greased (or parchment lined) small loaf pan appx. 8X4X2-1/4” deep, and place in steamer without touching sides or lid of steamer.  (A Chinese cook will often use a covered wok as a steamer, since it is large, in conjunction with a wire rack which supports the pan above the water.)  Gently pat the mixture down to consolidate and distribute slurry.  Steam 45 minutes until firm.  Remove and allow to cool for an hour, then refrigerate for 2 or 3 more hours.

When ready to serve, run a butter knife or spatula along sides of pan; turn over on plate or cutting board; cover for a couple of minutes with a hot towel, then rap the loaf pan to release the cake.  With a sharp knife, cut 1/2 inch pieces crosswise, like bread; cut each of these in half,  to create servings of approx 2-1/2 x 3” and a half inch thick.  Fry the pieces in a flat pan with peanut oil til golden brown and warmed through.   Serve with soy dipping or oyster sauce.

Tang Cu Qiezi (Sweet and Sour Eggplant)

This is a variation on Sichuan Classic. In Chengdu, at a restaurant we dubbed "Pretty in Pink" because of its gaudy vinyl wall panels, we repaired to a small, open-front restaurant with 6 or 7 tables, one server and one cook.  I ordered Yu Xiang Qiezi,  but when it arrived it was obvious from its color that the cook had deep fried the eggplant, and omitted the chili paste and Chingkiang vinegar.  In spite of the fact that it was a bit different than the traditional,  we liked it very much--in fact, we rarely went back to traditional version.   Begging the chef's pardon, I’ll call this Tang Cu Qiezi, sweet and sour eggplant, in honor of its divergence from the more traditional methods of Sichuan.

2 - 3 Asian eggplants
2 small egg whites, beaten
1/2 cup cornstarch
1 tsp salt

2 – 3 Tab peanut oil
Heap Tab garlic
1 Tab minced ginger
1 round tab minced scallion
1or 2  dried chilies, chopped in 4 - 5 pieces

Sauce:

2 tsp rice vinegar
2 rounded tsp sugar
1/2 cup stock
1 Tab soy sauce
1 – 2 Tab wine

Cornstarch slurry

Sesame oil and cilantro for garnish


Prepare all other ingredients, and begin pre-heating the deep frying oil to 350 degrees.


Cut eggplants crosswise into 2 1/2 " to 3" segments, then each segment cut into eighths, lengthwise.  In a large bowl or plastic bag, combine cornstarch with salt.  When deep frying oil has nearly attained 350 degrees you can begin the sauce before frying the eggplant: turn up the wok and on moderate heat, stir fry the ginger for a few seconds, then add the chilis, garlic and scallion;  Toss for 30 seconds or so, until the edges of the garlic and scallion just begin to brown, and splash in the wine.  Add the sugar, stock, vinegar and soy sauce.  When the liquid begins to boil, drizzle in the cornstarch slurry until the sauce begins to thicken, and take off the heat.  The sauce should thick enough to coat a spoon, but not so thick that it will not flow easily when you tilt the wok.


Quickly toss the eggplant pieces in a bowl with the beaten egg whites.  Now toss them vigorously in bowl or plastic bag, then, with a colander or sieve, shake off excess starch.  Lower the eggplant into the fryer and fry for three minutes, stirring occasionally, until the outside is nicely browned and the center is soft but still moist.  Drain the eggplant for 15 seconds or so, then plate, arranging the pieces neatly.


If the sauce seems too thick when you are ready to pour it over the eggplant, thin with a teaspoon or two of stock.  Pour the sauce over the eggplant, then garnish with sesame oil and cilantro.

Chao Shanghai Cai (Stir fried Shanghai Bok Choi with garlic)

There is some confusion about what to call various greens in the Chinese repertoire. Bok choi, means white vegetable in Cantonese, and generally refers to the larger white cabbages (pekinensis cultivar group) which in the West are recognized as napa cabbage; in Beijing, the mandarin equivalent is bai cai, and when in season, you’ll see enormous piles of these big cabbages on neighborhood streets, awaiting distribution to homes and restaurants for preserving, boiling and stir frying (The Beijing authorities nearly eliminated this "unsightly" practice during the 2008 Olympics).  However, the popular name for the vegetable in this dish is Shanghai Bok Choi which is not even remotely large or entirely white.   In fact, Chinese cooks enjoy the very small leaves of this cabbage, the smaller the better.  Again, the preparation is extremely simple, featuring the superb texture and flavor of this delicious, healthy vegetable.

1 lb Shanghai bok choi, or Shanghai Choi, trimmed
3 med garlic cloves, minced
1/3 tsp kosher salt (or, if you prefer, 1 Tab light soy sauce)
2 – 3 Tab peanut oil
Sesame oil

Wash and thoroughly dry the cabbage.  Trim the base from each cabbage head so that all of the leaves separate.

Prepare other ingredients.

Heat wok to medium, add peanut oil and when it is hot, toss in garlic.  Stir fry quickly for 5 or 10 seconds, add Shanghai bok choi, stir fry for one minute or so and add salt (or soy if you prefer).  Cover, turn heat down to low medium, and allow cabbage to steam in its own juices for 2 minutes or so, or until the leaves are limp and the stalks begin to shrink and soften.  Adjust saltiness if necessary.  Plate the Shanghai choi on a platter and garnish with sesame oil.

Suan La Huang Gua (Pickled Cucumber Salad)

Pickled Cucumber Salad  (suan la huang gua)


Pickled vegetables are a mainstay of Chinese cuisine, from North to South; this dish would constitute what might be called a “fresh” pickle, and is distinct from the many hundreds of varieties that are cured indefinitely in earthen jars.  It is bright and healthy, and is an excellent compliment to any heavier main dish.  Small pickling cucumbers are best to use for suan la huang gua—unskinned, they will remain crisp as the acidic ingredients work on the vegetable.  Having seen this appetizer countless times when traveling in Sichuan province,  I can’t imagine beginning a Sichuan meal without it. 

1 lb   small pickling cucumbers
2 or 3 medium garlic cloves, sliced thin crosswise
3 small dried red chilis,  or 1 fresh red chili, or both, finely shredded
1/2 tsp Sichuan peppercorn, roasted and ground
1 Tab rice vinegar
1 Tab rock sugar (cane sugar will do)
1 Tab peanut Oil
1 tsp sesame oil
1 Tab finely shredded ginger

Wash the cucumbers thoroughly and cut off the round ends.  Leaving on the skins, slice each cucumber in half lengthwise and remove the seeds with a spoon. Cut the cucumbers in quarters lengthwise, then eighths, forming wedges.  Cut the wedges in half, crosswise, and place in a bowl with a few dashes of salt.  Allow to marinate for 1 or 2 hours, tossing occasionally, to extract some of the water.  Drain thoroughly and towel to dry.
When cucumbers are ready stir fry garlic slices in a wok with a tablespoon of peanut oil until slightly browned; transfer the garlic slices and any of the oil in which it was cooked to a mixing bowl.  Add cucumbers, Sichuan peppercorn, vinegar, sugar, peanut and sesame oil and ginger.  Marinate for an hour or a day or two (This fresh pickle will lose some of its crisp texture after a day or two).

Hao You Jie lan (Oyster Sauce Chinese broccoli)

Hao You Jie lan (Oyster Sauce Chinese broccoli)


Another extremely simple, delicately flavored dish, jie lan, a flowering cabbage, is as common to the Chinese as broccoli is to Westerners, most especially in Southern China, where the vegetable is known as gai lan.   The literal translation denotes mustard orchid, but in English, it goes by the name of “Chinese Broccoli” and “Chinese Kale.” In standard Chinese American restaurants, it is seldom on the (English) menu, yet, as prepared in this recipe, it is a fixture in dim sum restaurants all over the world.  Like most traditional preparations of Chinese vegetables, jie lan is also singularly nutritious, being lightly cooked and seasoned.  It is visually appealing as well.  In fact, the lush green color of jie lanis one of its most striking attributes.  Note that the addition of baking soda to the boiling water, which inhibits the breakdown of chlorophyll, will maintain and even enhance the vegetable’s appearance.

• 1 Lb Jie lan or Gai lan (Chinese Cabbage)
• Oyster Sauce for garnish
• Peanut Oil for garnish
• 1 tsp baking soda

When buying jie lan, make certain it is firm, fresh,  and dark green with minimal discoloration on the leaves. Trim dried stem ends and any discolored or perforated leaves from Jie lan.  Heat 6-10 quarts of water in a large pot; when the water boils, add the soda, then the jie lan.  When the water returns to a boil, cook the vegetable about one more minute.  Retrieve a piece with tongs, cut an inch off the stem end so that it will cool quickly and taste for doneness.  It should be crisp, but not raw—remember it will continue cooking when it is taken from the water.  If jie lan is nearly done, take it out and drain in a colander.  Using tongs or chop sticks, immediately arrange on a platter with the stems in the same direction; (if the vegetable is longer than 10 or so inches you may prefer to cut the pile through the middle with scissors.)  Drizzle with peanut oil, then oyster sauce, and serve immediately.

Gan Bian Si Ji Dou (Dry fried four season bean)

Gan Bian Si Ji Dou  (Dry fried four season bean)


Gan Bian Si Ji Dou is a classic vegetable dish, thought to be from Sichuan, which one will encounter on Chinese menus all over the world.  In the past, the bean most traditionally used in this Sichuan dish is chang dou orchang jiang dou, known in English as yard-long beans.  The reference in the name “si ji dou”, (lit: four season bean) is likely due to the beans’ heartiness, and farmers’ ability to grow it in almost any season. In any event, over time, the common green bean or string bean has occasionally been used in China, and invariably in the West.  The two are very similar, though the long bean requires slightly longer cooking time, and is less likely to be stringy or tough.  Traditional variations on this famous preparation add ground pork, omit the dried shrimp, vary the seasoning ingredients; but all include the double-cooked beans, the preserved vegetable and minced onions while maintaining the crisp texture and sweet fresh flavor of the beans.

• 20 oz. Yard-long beans or string beans
• 2-3 cloves garlic, very finely minced
• 1/2” x 1” pc ginger, very finely minced
• 1 green onion, very finely minced
• 1 Heaping Tab of dried shrimp
• 2 Tab pickled mustard cabbage or Tianjin pickled vegetable
• 1 Tab soy
• 1/2 tsp coarse salt
• 1-1/2 tsp sugar
• 2-1/2 tsp rice wine vinegar

• sesame oil to garnish

• 2-3 Quarts of Frying oil in large pot.

Wash, trim and cut beans to 2-3” lengths; make sure they are thoroughly dry. In a large pot, slowly heat deep fry oil to 350º (editor’s note: see “deep frying” in the Techniques section.) The beans can also be shallow fried or stir fried, though the cooking time may have to be increased.  In the meantime, prepare the other ingredients.  (Note that the garlic, ginger, green onion and shrimp should be finely minced, allowing the flavoring ingredients to cling to the beans when the dish is plated).  In a bowl, pour 1 cup of very hot water over the dried shrimp and cover.  Set aside for 30 minutes.  Wash and drain the preserved vegetable, then press out any remaining moisture, chop roughly and set aside.  Drain shrimp and mince finely.
When oil has reached 350º add the beans in two or three portions to keep foaming to a minimum, and deep fry until skin begins to blister and beans have slightly softened—about a minute or two, depending on the freshness of the beans.  It is crucial that they not be overcooked, as the loss of their texture ruins the dish.  To be certain, after frying for about a minute, retrieve a bean section, quickly submerge in cold water and taste for doneness.  The bean should be crisp; keep in mind the beans will continue to cook after they are taken out of the oil.  When the beans are done, drain thorougly and set aside.  This step can be done ahead, but it is best to continue and complete the dish as soon as possible.
Heat the wok and add 2-3 Tab of peanut oil; on med high, but before wok begins to smoke, add ginger, garlic and onions.  Toss once or twice and add dried shrimp and preserved vegetable.  Immediately add beans, toss, then add vinegar, soy, sugar and salt.  Be sure to check for saltiness: Gan bian si ji dou is a savoury dish, with just a hint of sweetness.  Plate the beans, making sure you scrape the wok of the flavoring ingredients and scatter them on top of the dish.  Garnish with a small amount of sesame oil.

Chao Dou Ya  (Stir Fried Bean Sprouts)


Chao Dou Ya is not only an example of how elegantly simple Chinese vegetable dishes can be, but also how healthy.  No less a health guru than Dr. Weil gives us a recipe for Stir fried bean sprouts, which you can reference at: http://www.drweil.com/drw/u/id/RCP00222 It is surprisingly similar to this...


Nowhere is the Chinese penchant for freshness and texture better demonstrated than in Chao Dou Ya.  Many people in the west, seldom experiencing sprouted mung beans as anything other than glutinous filler in Chinese American versions of “Chow Mein,” will hardly recognize the vegetable when prepared in this minimal way.  Bean sprouts have an astonishingly sweet, succulent and distinctive flavor.  In the method below, the addition of yellow onion contributes a highly complimentary flavor to the sprouts.


Preparation:

• 16 oz Bean sprouts (fresh mung bean sprouts)
• 2 Tab shredded mild or sweet red pepper
• 1 Green onion, white and green portions shredded separately
• 1/4 medium yellow onion, slivered into quarter inch wedges
• Salt to taste (Approximately 2 –3 pinches of kosher salt is excellent)
• Peanut oil
• Sesame oil

Stir fried beansprouts should only be prepared using sprouts which are fresh, crisp and white-fleshed.  Wash them if necessary in very cold water, and drain thoroughly.  In the meantime, prepare the ingredients as described and pre-heat the wok on low to medium heat.  An important flavoring for this dish comes from the slight browning of the yellow onion and sprout; therefore, while it is necessary to use a very hot wok, one must fry the ingredients quickly to maintain their essential flavors and textures.  Turn the heat under the wok to high; when it is smoking hot, swirl two or three tablespoons of peanut oil into the pan and when it begins to smoke, throw in yellow onion wedges and white portion of green onion.  Press the onions gently against the surface of the wok and let them cook for a few seconds until you can observe browning around the edges.  Toss once and repeat, but do not exceed a total frying time of more than one minute or so; making sure wok is very hot, add peppers and sprouts and toss, then gently press the sprouts against the sides of the pan to obtain the proper browning and cooking.  Repeat this several times; salt to taste as you go.  When the sprouts are still crisp, have lost their raw taste yet slightly wilted, they are done.  Plate and garnish with shredded green onion tops and a small drizzle of sesame oil.

Yu Xiang Qiezi (Fish Fragrance Eggplant)

Yu Xiang Qiezi  (Fish Fragrance Eggplant)


I've often thought that in Chinese tradition, vegetables are executed with elegant simplicity, allowing the natural flavors and textures of the main ingredients to carry the day.  Here is one exeption,  the classic Yu Xiang Qiezi, translated literally to mean, “fish fragrance eggplant.”  Yu Xiang preparations are common in traditional Chinese cooking, especially Yu Xiang Zhu Rou Si, “Fish frangrance pork shreds,”  which we've posted earlier.  This dense, savory, and highly flavored dish features chili paste, sugar and Chinkiang (zhe jiang) vinegar.  Yu Xiang Qiezi is an important vegetarian dish, as eggplant somewhat mimics the hearty tactile qualities of some meats, particularly dark chicken and shredded pork.  It absorbs sauce prodigiously, thus extra liquid will be employed to ensure a moist, flavorful presentation.   The present version of this western province dish is the most traditional, but while in Sichuan in 1998 I had a delicious version of Yu Xiang Qiezi using small, crisp, batter fried wedges of eggplant, lightly tossed in an intense sweet and sour sauce.  (See Tang Cu Qiezi) This unbattered rendition retains more of the natural succulence of the vegetable.

• 2-3 Quarts of Frying oil in large pot.
• 2 - 3 medium asian eggplants
• 3 cloves of garlic, minced
• 1 green onion, minced
• 1” x 1” pc of ginger, peeled and minced
• 1 rounded tsp chili paste
• 2 Tab rice wine (or dry sherry)

Sauce:

• 1 Tab of sugar
• 1 Tab soy sauce
• 2 tsp Chinkiang (zhe jiang) vinegar
• 1/2 cup chicken stock or lightly salted broth

Thickener and garnish:

• Cornstarch slurry
• Sesame oil
• 1-2 Heaping Tab Red sweet pepper or red chili pepper, shredded

Slowly heat the deep frying oil in large pot.   A deep fry thermometer is very useful.  Also, it is advisable to have a kitchen fire extinguisher nearby, or an open box of bicarbonate of soda in the event the oil boils over and catches fire (editor’s note: by this bit of advice we once again see that Wang is instructing students, not professionals and expects this dish to be made in the home.  Also, see “deep frying” in the Techniques section.)  In the meantime, prepare ingredients in this way: slice eggplants lengthwise into four long wedges, then cut eat wedge lengthwise to create 8 long wedges.  Cut each of these in four equal pieces.  Some recipes may suggest peeling or partially peeling the eggplant.  Though these variants are traditional, I prefer to leave the skin intact, since the texture, color and flavor is excellent.  Mince garlic, ginger and onion and set aside.  Shred sweet red or chili pepper and set aside. Combine sauce ingredients and set aside.  Prepare cornstarch slurry if you do not have any on hand, and set aside.
On medium, increase heat under deep fry oil until it is 350º - 375º F.  If you do not have a thermometer, drop a shred of green onion or sweet pepper into the oil; if it sizzles vigorously, the oil is probably ready.  Lower 1/3 of the eggplant wedges into the oil at a time, to prevent a boil over; you should turn the heat up as soon as the eggplant is in the oil, as their addition has lowered the temperature.
In approximately 3 minutes, the eggplant is done; remove to drain and set aside.
Heat 2 or 3 Tablespoons of peanut oil in your wok until it just begins to smoke, then toss in green onion, garlic, ginger, and chili paste.  Stir fry briefly until these ingredients barely turn color;  splash in wine, toss, then add stirred sauce ingredients.  When this begins to boil, add eggplant and stir gently.  As soon as the sauce boils again, simmer 30 seconds or less, and add cornstarch slurry until sauce thickens.  Plate the dish, garnish with a drizzle of sesame oil and a few shreds of red pepper.
You might also want to try this variation: in Sichuan restaurants, some chefs will lightly bread the eggplant slices with egg white and cornstarch, deep fry the pieces, then plate the qiezi, over which is drizzled the finished sauce.

Xia Mi Bai Cai (Cabbage with Dried Shrimp)

Cabbage with Dried Shrimp (Xia Mi  Bai  Cai)


While much of Chinese cuisine is intensely flavored, in the mainland subtlety is often reserved for vegetable dishes, where texture and the inherent flavors of the produce predominates.  Cabbage with dried shrimp, a traditional presentation found all over China, can be found south east and west; the slight, briny accent of the preserved seafood is the unique attraction of this dish, so one should take care to purchase a high quality dried shrimp, which varies radically from brand to brand.  Choose shrimp that are uniform in size and color; generally, a bright orange/red orange.

12 oz (315 gms) Napa Cabbage
1 Heap Tab small dried shrimp
1/2 Tab ginger, finely shredded
Salt to taste
1 Tab finely sliced green onion top, for garnish

Prepare shrimp:


Put shrimp in just enough boiling water to cover.  Allow to stand off heat for 30 to 60 minutes.  Reserve 2 Tab shrimp water.  Drain shrimp on paper towel and set aside.
Core and separate the cabbage.  Cut across the leaves, in 2” slices.  Heat wok to med high, add 2 or 3 Tab peanut oil, and stir fry ginger for a few seconds.  Add shrimp, and stir fry a few seconds, until “bouncing” and fragrant, then toss in Cabbage.  Add a couple of pinches of coarse salt, and Stir-fry the cabbage until it just begins to wilt, then add reserved shrimp water and cover.  Allow to steam for 1 or 2 minutes, until green portion of leaves have softened but the white portion is still crisp.  Taste a piece of leaf for desired saltiness, adjust if necessary, and lift out the ingredients to a plate.  There will be several tablespoons of juice left in the wok, and some of this can be spooned over the plated dish; however, the water in the cabbage is now releasing and will puddle in the serving plate, so do this reservedly, if at all.  Garnish with green onion.

Suan Bo Cai (Garlic Spinach)

Garlic Spinach (Suan Bo Cai)

While this dish is not familiar to most Westerners as a Chinese concoction, the cooking style—often translated as “stir-fried with garlic sauce”—is commonly seen on restaurant menus that cater to a large Chinese clientele, wherein Dou Miao (pea shoots) is the best example. Spinach, readily available in western markets, is an excellent variation. Almost any leafy vegetable—bai cai or napa
cabbage, for example--can be cooked in this style. It is extremely simple, elegant and delicious, allowing the subtle flavor of the vegetable to predominate, enhanced by the aromatic pungency of garlic.
12 oz Dry fresh spinach with stems

4 Tab Peanut oil
4-6 cloves of garlic
Dash salt
Dash of soy
Clean and dry the spinach; cut the tough root end of the stems, leaving random stems up to 2 or 3 inches. Crush the garlic cloves only very slightly in order to peel them. Slice with a very sharp knife as thinly as possible.

Have all ingredients ready. Heat wok to hot, add oil; when it begins to smoke, put in garlic shavings. As soon as the edges of the garlic begin to brown, quickly put in spinach. Reach under the mass of spinach, catching as much of the garlic as possible, and begin to turn and mix. 12 oz of spinach is voluminous until it wilts, so you will no doubt have to retrieve leaves that fall out of the wok. Add salt and soy, tasting as you go, constantly stir-frying the vegetable. The spinach is done when it has just wilted, but is still “springy.” It will wilt further after it is plated. 12 oz of spinach will served no more than two, as the volume decreases by at least 80%