Cold Sesame Spinach (Liangban Bocai)

 Chinese Cold Sesame Spinach (Liangban Bocai)

 Ingredients (Serves 2–4 as a side dish)

- 500g (1 lb) fresh spinach (preferably with tender stems, the type with pinkish roots is best)

- 1–2 tsp salt (for blanching water)

- 1 tsp sesame oil

- 1 tsp light soy sauce

- ½–1 tsp Chinese black vinegar (Chinkiang vinegar)

- ½ tsp sugar

- 1 clove garlic, finely minced or grated

- 1–2 tsp toasted sesame seeds

- 1 tbsp high-quality Chinese toasted sesame paste ( zhīma jiàng) – this is essential for authentic flavor

- 1–2 tsp warm water (to thin the sesame paste)

- Optional: a pinch of MSG or chicken powder (traditional in many restaurants)

- Optional: ½ tsp chili oil or a few drops of Lao Gan Ma chili crisp for a spicy version

#### Step-by-Step Instructions

1. Prepare the spinach  

   - Wash the spinach thoroughly under running water, especially around the roots if they are attached.  

   - Trim off any tough or discolored parts, but keep tender stems – they are delicious.

2. Blanch the spinach  

   - Bring a large pot of water to a rolling boil.  

   - Add 1–2 teaspoons of salt and a few drops of vegetable oil (the oil helps keep the color vibrant).  

   - Add the spinach and blanch for 10–20 seconds only (until just wilted and bright green). Do NOT overcook – the stems should still have a crisp bite.  

   - Immediately remove with tongs or a strainer and plunge into ice water (or run under very cold water) for 30 seconds to stop cooking and lock in the bright green color.

3. Drain and squeeze  

   - Drain well, then gently squeeze out excess water by hand. The goal is to remove water without crushing the leaves too much.  

   - Arrange the spinach neatly in a bundle and cut into 5–6 cm (2–3 inch) sections for easy eating.

4. Make the sesame dressing  

   - In a small bowl, add 1 heaping tablespoon of Chinese toasted sesame paste.  

   - Gradually add 1–2 teaspoons of warm water while stirring vigorously with chopsticks or a small whisk until it becomes smooth and pourable (like tahini consistency).  

   - Add sesame oil, light soy sauce, black vinegar, sugar, minced garlic, and a tiny pinch of salt (or MSG if using). Stir well. Taste and adjust – it should be nutty, slightly tangy, savory, and fragrant.

5. Assemble  

   - Place the cut spinach on a serving plate.  

   - Pour the sesame dressing evenly over the top.  

   - Sprinkle generously with toasted sesame seeds.  

   - For spicy version: drizzle chili oil or spoon some chili crisp on top.

6. Serve  

   - Gently toss everything together right before eating (or let diners mix it themselves at the table).  

   - Best served chilled or at room temperature.

#### Tips for Perfection

- Use real Chinese toasted sesame paste (not Middle Eastern tahini – the flavor is different). Brands like Wangzhihe or Lao Beijing are excellent.

- The blanching time is critical: 15 seconds is usually perfect for tender spinach.

- Some restaurants add a tiny bit of chicken bouillon powder to enhance umami – this is the “secret” ingredient in many versions.

- This dish is naturally vegan if you skip MSG/chicken powder.