Stir-fried Spinach with Jiangbai Shrimp
by Flower fish
Favorite
Difficulty
Easy
Time
10m
Serving
3
Everyone said: spinach has oxalic acid, and it must be blanched when fried, but I don’t think so. My ancestors lived in the countryside and had private fields at home. They often grew vegetables, potatoes, radishes, spinach, etc. Ordinary vegetables, never blanched before frying the spinach, and lived to be ninety-six years old. There was nothing wrong with them. The life of our ancestors was like an oil lamp.
