菠菜炒鸡蛋 Spinach and Egg

If you don't like spinach you are not alone but don't make your final verdict until you have tried this dish. Chinese have a way with vegetables.
Before living in Taiwan and China sweet potatoes, spinach and zucchini were gaggers for me but Chinese food has changed them into three of my most beloved veggies. Some believe that the reason Chinese look younger longer is because they eat lots of the leafy greens that are high in vitamin E which stimulates the release of sex-hormones: estrogen and testosterone. Estrogen is the second most widely prescribed drug in the U.S, our poor diets is taking a huge toal on our health in ways that are not always immediately apparent. If you find the heathy veggies a little bland and hard to stomach a chinese touch can really liven them up. Heathy can actually be very tasty.

Spinach and Egg

4 eggs

1 large bunch spinach (300 grams)

salt to taste (about 1/2 tsp.)

3 green onions

4 Tbsp. cooking wine or water

1 tsp. chicken boullion

2 cloves garlic

ginger (equal amount to garlic)

sprinkle of sesame oil

Clean the spinach and cut it into 3-4 cm segments including the stems. Beat eggs with a pinch of salt in a small bowl. Mince green onion, ginger and garlic. Heat 2 Tbsp. oil in a wok. Scramble the egg, do not allow to brown or they will be dry, set aside.

Wash the wok and heat another 2 Tbsp. oil. Saute the garlic, ginger and green onion. Add the cooking wine or water and chicken bouillon. Add spinach and saute until it wilts, toss with salt to taste (about 1 tsp.) and a light sprinkle of sesame oil ( a little goes a long ways). Add the eggs and mix until distributed evenly. Your done.

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