Spinach, Black Mushrooms and Baby Corn Recipe

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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

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.

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