Thursday, May 6, 2010
100g small fish
1 bundle spinach
1 stalk scallion
3 slices ginger
1/4 tablespoon wine
salt and pepper to taste
drops of sesame oil
cornstarch and water to thicken the sauce
1 cup broth (if any) or just water
Blanch and drain small fish.
In a span, saute carrots, scallion, and ginger until fragrance.
Add 1 cup broth (water) and small fish, bring to boil.
Thicken with cornstarch, add more water if needed.
Add spinach, and sprinkle with sesame oil before serving.