1: 80g carrot, peeled, washed and julienned; 1/4 tsp salt;

2: 450g spinach, washed and set aside; 2 packages of enoki mushrooms***400g, cut off roots and set aside;

3: 1 tbsp olive oil, 2 tsp finely chopped green onion, 1 tsp finely chopped ginger; one cilantro, washed and chopped.

4: 1 tbsp light soy sauce, 1/2 tsp sugar, 1.5 tsp Zhenjiang balsamic vinegar, 3/4 tsp salt, 1/4 tsp chicken broth mix, 1.5 tbsp sesame oil;

Note: 1 tbsp=15 ml=1 Tablespoon, 1 tsp=5 ml=1 Teaspoon, 1 cup=240 ml.

How to do it

1: Shred the carrots and toss with the salt from Ingredient 1 and marinate for 20 minutes and set aside. Bring a large pot of water to a boil. Blanch the enoki mushrooms and spinach separately in the boiling water, remove from the pot, rinse with cold water and drain until ready to use.

2. Add 1 tbsp of oil to a non-stick sauté pan, place it on medium heat, sauté the chopped green onion and ginger, turn off the heat and add the cilantro and all ingredients of Ingredient 5), then pour in the shredded carrots, blanched mushrooms, and spinach, and mix well.