Steamed Bailing Mushroom with Spinach

Cut off the roots of the spinach and then cut the spinach in half. Wash the spinach by soaking it in water for 3-5 minutes, repeating twice, then scoop it out.

Pat dry the Bailing mushroom with paper towels. Slice the mushroom thinly.

Smash the scallion and cut it into segments. Slice the ginger.

Bring a pot of water to a boil. Add the sliced Bailing mushrooms and blanch for about 30 seconds. Remove the blanched mushrooms from the water.

Heat cooking oil in a wok. Add ginger slices and scallion segments and stir-fry until fragrant.

Add 1.5 bowls (approx. 375ml) of water to the wok. Add the blanched Bailing mushrooms, salt, sugar, and abalone sauce. Stir well and bring to a boil. Taste and adjust seasoning if needed.

Transfer the mushroom mixture (with liquid) to a heatproof bowl. Cover the bowl with plastic wrap. Place the bowl in a steamer with boiling water and steam for 20 minutes over medium heat.

While the mushrooms are steaming, bring another pot of water to a boil. Add salt and cooking oil to the boiling water. Add the prepared spinach and blanch for 1 minute. Remove the spinach from the water and squeeze out any excess water using gloved hands. Arrange the spinach neatly on a serving plate.

Once steamed, carefully remove the mushroom bowl from the steamer and remove the plastic wrap. Separate the mushrooms and aromatics from the liquid, reserving the liquid. Arrange the mushroom slices around the spinach on the plate.

Pour the reserved mushroom liquid back into the wok. Turn on low heat. Add the cornstarch slurry (cornstarch mixed with water) to thicken the sauce, stirring constantly until it reaches desired consistency. Add sesame oil for extra shine and flavor.

Pour the thickened sauce over the arranged spinach and Bailing mushrooms.