Wednesday, December 23, 2009

Spinach Soup

Continuation of my healthy dinner. Instead of stir fry, i experimented with this spinach soup dish.

Couple of time while dining in restaurant, i noticed that chefs like to cook spinach with lots of soup and its kind of like a soup cum vege dish.

What do you need?
- 1 pack of spinach (washed and cut into lengths of 4-5cm)
- 1 tbsp of wolfberries
- 4 dried scallops
- Garlic in oil
- 1tbsp of oyster sauce
- 1/2 tsp of sugar
- 2 cups of vegetable stock
- 1 egg (beaten)
- Corn flour mixture (1 tbsp of corn flour and 3 tbsp of water)

How to do it?
Wash wolfberries and scallop. Place in a bowl and soak in hot water for at least 10 minutes. The scallops should be soft and you should be able to break up the scallops with your fingers.

Heat pan, fry garlic until brown with minimum oil. Add spinach. Stir fry for 1 minutes. As its not a stir fry and there is no enough oil to wilt the vege, add wolfberries, scallops and the soaking water plus the stock into pan.

Cover pan and let the spinach simmer for 3 minutes. Add oyster sauce and sugar.
Add corn flour mixture to thicken the soup, stirring continuously.

Turn off heat, pour in egg. Cover pan for 3 minutes and the egg will cook in the residual heat.


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