Braised Chinese Mushroom with Spinach

I was in the mood of cooking up a Chinese banquet feast for myself. It was just one of those days that I wanted to feel a little special by having a table of full of dishes and I get to pretend that I've been invited to a banquet dinner. LOL. The dish would have been perfect if sea cucumber were included but unfortunately I didn't get to prepare that in time. As some of you may know, preparing sea cucumber is a tedious and time-consuming affair. Nah, don't think I can hold out that long.

Serves 3 - 4

Ingredients:

1 packet                 spinach, washed and drained
8 - 12 pieces          dried chinese mushroom, soaked, squeezed dry and stemmed
1 cup                      liquid from soaking the mushroom
1 tablespoon          chinese wine
1 tablespoon          oyster sauce
1 tablespoon           light soy sauce
1 teaspoon             sesame oil
1 teaspoon             sugar
1 teaspoon             cornstarch
1 tablespoon          cooking oil

Method:

Heat a pot with a tablespoon of cooking oil on medium high heat. Add in the prepared mushroom and give it a quick stir for about 2 to 3 minutes.

Mix all the seasoning excluding the cornstarch together. Pour the sauce mixture into the pot and bring to boil.

Lower heat and simmer covered for about 20 to 25 minutes. If using sea cucumber, add more water and increase the time to 40 minutes.

Meanwhile, bring a big pot of water to boil. Blanch the spinach for about a minute and drain. Arrange neatly on a plate.

Mix 1 teaspoon of cornstarch with 2 tablespoons of water. Pour into the pot of mushroom when done. Stir rapidly and turn off the heat.

Pour the mushroom and sauce onto the blanched spinach and serve.