Spinach Tomato Salad

If you are not adding any protein, go to step 2. If adding pork, cut the pork first into thin slices. Then cut the slices into 1/4 inch (~0.6cm) thick and 2 inch (~5cm) long matchstick-shaped pieces (see pictures). Add the 1/2 teaspoon starch and 1/2 egg white to the pork, mixing to combine. Let the meat marinate while preparing the other ingredients. See notes for other protein selections.

Heat a large pot of water. While waiting for the water to boil, wash the spinach thoroughly, making sure no hidden sand or dirt remains on the stem. Cut the spinach into long segments (if using baby spinach, skip this cutting step). When the water boils, add the spinach and a few drops of vegetable oil. Wait for 1/2 minute for regular spinach and 20 seconds for baby spinach before taking the spinach out of the hot water. Immediately rinse or immerse the spinach in cold water. Drain thoroughly (no need to squeeze) and put the spinach in a mixing bowl.

Prepare the tomatoes by first removing the skin. Follow the instructions in step 2 from my previous recipe Tomato Fish Fillet Tofu Stew. Then remove the seeds as well. Cut the rest of the tomatoes into small chunks and add to the mixing bowl with the spinach.

If using pork, heat a nonstick pan or well-seasoned skillet with 1 tablespoon of oil. When oil is getting warm, add the marinated pork, tossing and stirring frequently until the pork changes color from pink to white (about 3 minutes). Transfer the pork to the mixing bowl.

Add the 1/2 teaspoon of table salt, 2 teaspoons of light soy sauce, and 1 tablespoon of sesame oil to the mixing bowl containing spinach, tomatoes, and pork. Gently mix everything until evenly combined. Transfer to a large plate for family style or divide into smaller plates for individuals portions. Enjoy!