Chinese Coin-purse Eggs With Ginger Spinach

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 tablespoon peanut oil
• 2 teaspoons sesame oil
• 2 teaspoons minced fresh ginger
• 2 garlic cloves, minced
• 1 pinch red pepper flakes
• 1 lb fresh spinach, cleaned, stemmed and patted dry
• 1 tablespoon dry sherry
• 1 teaspoon soy sauce (to taste)
• 2 tablespoons vegetable oil
• 4 large eggs
• salt
• fresh ground black pepper

Recipe

• 1 spinach: set a wok or heavy skillet over high heat until very hot. add both oils and heat until smoking, then add the ginger, garlic and red pepper flakes and stir-fry until fragrant, 30 seconds. add the spinach and stir until slightly wilted but still brightly colored, no less than 1 minute.
• 2 remove the wok from the heat and toss the spinach with the sherry and soy sauce. turn the spinach onto a warmed platter and keep it warm while the eggs cook.
• 3 coin-purse eggs: heat a large nonstick skillet over high heat. add the oil, swirling to coat the bottom of the pan.
• 4 crack each egg into a saucer and then add it to the hot oil, as for regular fried eggs. cook until the bottoms are set, about 1 minute. then fold each fried egg over into a half-moon shape, enclosing the yolk and pressing the edges of the to seal it closed like a coin purse. i like my egg yolks pretty well 'set' so i let the egg cook for a while after folding it and then i carefully turn the 'purse' over so the other side can brown a bit.
• 5 arrange the hot fried eggs on top of the ginger spinach and serve immediately.
• 6 note: this is also a great way to fry eggs for a crowd since they take up less room in the pan and you can fit more inches.