Ingredients:
Spinach - 300 gms
Baby Corn - 15 gms
Salt to taste
Balck Mushrooms - 15 gms, dry
Ginger - 10 gms
Oil - 2 tsp
Garlic - 1 tsp, chopped
Vegetable Stock - 3 tbsp
Soy Sauce - 2 tsp
Cornflour - 1 tsp
Chinese Wine - 1/2 tsp
Sesame Oil - 1/2 tsp

Method:
1. Blanch the spinach and baby corn separately in salted water.
2. Soak the black mushrooms overnight and steam with ginger.
3. Heat the oil in a pan and saute the garlic.
4. Add the vegetable stock along with soy sauce, salt to taste, baby corn and black mushrooms.
5. Stir in the cornflour dissolved in a little water to thicken and finish with Chinese wine and sesame oil.
6. Arrange the spinach neatly on a serving platter and pour the prepared gravy on top.
7. Serve hot.