2 lb Spinach
2 oz Bean Threads (Glass Noodles)
3 tb Corn Or Peanut Oil
1 1/4 ts Kosher Salt
1/2 ts Sugar, (Or More If Desired)
2 ts Oriental Sesame Oil
In a large covered saucepan, bring 2 to 2-1/2 quarts
of unsalted water to a boil over high heat. Discard
any straggly spinach leaves and white roots, then use
scissors to cut stems and large leaves into 2-inch
sections. Cut bulky stem clusters and any red root
tips intact. In large bowl, plunge cut spinach into
several changes of cold water, gently pumping up and
down to remove grit. Drain in colander and shake off
excess water. Plunge spinach into boiling water. After
1 minute, drain spinach in colander, flush with cold
running water until chilled, then press lightly with
palms of hands to remove excess water. Fluff spinach
gently to loosen mass. In medium-size bowl, cover bean
threads with 3 to 4 cups of heated water, without
removing binding of rubber bands or strings. If bean
threads are from Taiwan or Thailand, use hot water; if
they are from the People's Republic of China, use
boiling water. When pliable, after about 10 seconds
use scissors to cut through loop ends or center of
skein, thereby cutting bean threads into manageable 4-
to 5-inch lengths. Cut rubber bands or strings and
discard them, then swish bean threads to disperse in
water. After another 10 to 15 seconds, when bean
threads are firm - like rubber bands to the touch -
rinse briefly with cool water and drain again. skillet
over high heat until hot enough to evaporate a bead of
water on contact. Add oil, swirl to coat pan, then
reduce heat to medium-high. When hot enough to sizzle
a bit of spinach on contact, add spinach and toss
briskly another minute. Add noodles and, using
spatula, blend with several quick stirs until heated
through. Add sesame oil, toss briskly to combine,
then remove from heat. Arrange several rosy-tipped
spinach stems on top, if desired, and serve at once.
Source: Barbara Tropp, Great Meals in Minutes - ISBN:
0-316-85065-9
