Cold Spinach Salad with Garlic Chili Oil

Wash the spinach thoroughly to remove any mud or sand. Soak it in clean water for about 10 minutes.

After soaking, gently lift the spinach from the water to avoid stirring up settled sand. Trim off the root ends of the spinach. If using long-stemmed spinach, cut it in half.

In a small bowl, combine the chopped small red chilies, minced garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of sugar.

Heat a wok over high heat. Add 1 tablespoon of scallion oil and 1 tablespoon of sesame oil. Heat until the oil is smoking.

Carefully pour the hot oil over the chili and garlic mixture in the bowl to temper it. Stir well to combine and set aside.

Prepare a bowl of cold water (or ice water) and set it aside for cooling the blanched spinach.

In the same wok, add a suitable amount of water and bring it to a boil. Add 1/2 teaspoon of salt and 1 teaspoon of oil to the boiling water.

Add the prepared spinach to the boiling water. Blanch for about 30 seconds, ensuring the water remains boiling. This helps the spinach retain its vibrant green color.

Immediately remove the blanched spinach from the hot water and transfer it to the prepared bowl of cold water to stop the cooking process and cool it down.

Once cooled, squeeze out as much excess water from the spinach as possible. This step is crucial for the dressing to adhere well and prevent the flavor from being diluted.

For a colder salad, cover the spinach with plastic wrap and refrigerate for about 15 minutes.

Transfer the chilled spinach to a serving bowl. Add about half of the prepared garlic chili oil dressing (the dressing is enough for 400g of spinach, so use half for 200g). Using gloves, mix the spinach and dressing thoroughly until evenly coated.

Plate the cold spinach salad and sprinkle white sesame seeds on top for garnish.