Spinach with sesame sauce (Ma jiang bo cai) from Every Grain of Rice: Simple Chinese Home Cooking (page 67) by Fuchsia Dunlop

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Notes about this recipe

  • Bloominanglophile on September 04, 2017

    I rather liked this dish, but my daughter and husband didn't care for it. Must be the dark sesame paste that puts them off. Served it with the Pock-Marked Old Woman's Tofu and rice for a weeknight dinner.

  • westminstr on July 19, 2013

    Spinach is blanched, then drained and chopped, then covered with a sauce consisting of sesame paste plus oil from the jar, sesame oil, salt and sugar. You are supposed to also sprinkle toasted sesame seeds on top, but I didn't have any. This dish is all about the sauce, and I have to say it was more bitter and less smooth and toasty than expected. I preferred the leftovers, after the sauce flavors had mingled and I also preferred the spinach warm.

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