Spinach and King Oyster Mushrooms Sauteed With Butter and Soy Sauce

1. 1

   Blanch the spinach, drain and refresh in cold water.

2. 2

   Squeeze out tightly, and cut into 4 to 5 cm pieces.

3. 3

   (The spinach is parboiled to remove its oxalic acid.)

4. 4

   Cut the bacon into 1 cm pieces.

5. 5

   Cut the hard root ends off the king oyster mushrooms and cut into 3 to 5 cm long and 5 mm wide pieces.

6. 6

   Heat some oil in a frying pan and saute the bacon and mushrooms.

7. 7

   When the mushroom slices are cooked through, add the spinach and corn as well as the soup stock granules, and saute quickly.

8. 8

   Add the butter to the hot surface of the pan and mix it through.

9. 9

   Add the soy sauce to the pan in the same way, mix quickly and it's done.

* Per serving · 4 servings · Values may vary.

No additional tips available.