Handama (Okinawan Spinach) With Scrambled Eggs and White Sesame

Serve 2-3

Ingredients:

• 250g Handama/Okinawan Spinachsalad2.jpg
• 2 nos Eggs
• 2 cloves Garlic - minced (optional)
• 1/2 pc Carrot - julienned
• 1 tbl Sesame Oil
• 2 tbl White Sesame Seeds - toasted until golden brown
• 1 cup Chicken Stock
• Cooking Oil

Method:

1. Wash the vegetables; Discard any spoilt or wilted leaves - we use only the leaves, tender shoots and stems. Set aside.
   
   
2. In a wok/deep pan, heat some cooking oil until it's really hot; Add in the minced garlic, stir a bit to avoid burning. Add in the carrot and Okinawan spinach. Give a quick stir.
   
   Note: Wok needs to be hot to achieve quick stir-fry process because we don't want to destroy the vitamins and if you cook too long, it will become mushy.
   
   
3. Make a hole in the centre of the wok, crack the eggs into the centre. When the eggs start to turn opaque, stir the mixture with spatula to break apart the cooked egg mixture (remember the wok is very hot, so you have to work fast.
   
   
4. Pour in the chicken stock and stir to mx all the egg mixture with the vegetable.
   
   
5. Dish out on a serving plate. Sprinkle toasted sesame seeds on top.
   
   
6. .Spoon the sesame oil around the vegetable and serve hot.

Recipe from pixieate.blogspot.com

Okinawan Spinach (Handama) Salad

• 2 leaves iceberg lettuce
• 4 leaves okinawan spinach (handama)
• 1 tablespoon diced red onion
• 2 cherry tomatoes (quartered)
• 1 teaspoon herbed croutons
• 1 tablespoon salad dressing, of choice (I used a creamy French-style cheese dressing)
• 1/4 teaspoon toasted sesame seeds (cracked)

Directions:

1. Rinse, strain, and tear lettuce and spinach greens into large bite-size chunks.
2. Toss with onion, tomatoes, and croutons.
3. Drizzle on dressing and sprinkle with sesame seeds.

Recipe from www.food.com

Okinawan Spinach Salad

Serves 4

At the helm of Piatti restaurant in the Kiahuna Plantation is Executive Chef David Abel, whose creativity infuses the menu with Pacific-Mediterranean flair. Okinawan spinach is popular as a bed for grilled fish or doused with tangy citrus vinaigrette.

For citrus vinaigrette:

• 1/4 cup lemon juice, freshly squeezed
• 1/4 cup orange juice, freshly squeezed
• 1/2 cup extra virgin olive oil
• 2 tablespoons honey
• 2 tablespoons chopped Italian parsley
• 2 tablespoons minced shallot or onion
• 1 tablespoon Dijon mustard
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

For salad:

• 1 cup citrus vinaigrette
• 10 ounces Okinawan spinach (or substitute fresh baby spinach)
• 2 large oranges, segmented
• 1/2 cup shaved or grated Parmesan Reggiano
• 1 ripe avocado, diced (optional)

Method

In a small mixing bowl, combine lemon juice, orange juice, olive oil, honey, parsley, shallot, Dijon mustard, salt and pepper and whisk to blend. Set aside.

In a large mixing bowl, toss spinach with citrus vinaigrette until all leaves are coated. Divide spinach equally between 4 salad plates. Garnish each plate with orange segments and Parmesan cheese. If desired, add avocado. Serve immediately.

Per serving: 418 calories, 9g protein, 32g fat ( 7g saturated), 29g carbohydrates, 436mg sodium, 12mg cholesterol, 6g dietary fiber.

Recipe from chef and restaurant recipes