Chinese Coin-Purse Eggs With Ginger Spinach

• Ginger Spinach
• 1 tablespoon peanut oil
• 2 teaspoons sesame oil
• 2 teaspoons minced fresh ginger
• 2 garlic cloves, minced
• 1 pinch red pepper flakes
• 1 lb fresh spinach, cleaned, stemmed and patted dry
• 1 tablespoon dry sherry
• 1 teaspoon soy sauce (to taste)
• Coin-Purse Eggs
• 2 tablespoons vegetable oil
• 4 large eggs
• salt
• fresh ground black pepper

1. Spinach: Set a wok or heavy skillet over high heat until very hot. Add both oils and heat until smoking, then add the ginger, garlic and red pepper flakes and stir-fry until fragrant, 30 seconds. Add the spinach and stir until slightly wilted but still brightly colored, no less than 1 minute.
2. Remove the wok from the heat and toss the spinach with the sherry and soy sauce. Turn the spinach onto a warmed platter and keep it warm while the eggs cook.
3. Coin-Purse Eggs: Heat a large nonstick skillet over high heat. Add the oil, swirling to coat the bottom of the pan.
4. Crack each egg into a saucer and then add it to the hot oil, as for regular fried eggs. Cook until the bottoms are set, about 1 minute. Then fold each fried egg over into a half-moon shape, enclosing the yolk and pressing the edges of the white to seal it closed like a coin purse. I like my egg yolks pretty well 'set' so I let the egg cook for a while after folding it and then I carefully turn the 'purse' over so the other side can brown a bit.
5. Arrange the hot fried eggs on top of the ginger spinach and serve immediately.
6. Note: This is also a great way to fry eggs for a crowd since they take up less room in the pan and you can fit more inches.

ginger spinach, peanut oil, sesame oil, fresh ginger, garlic, red pepper, fresh spinach, sherry, soy sauce, eggs, vegetable oil, eggs, salt, fresh ground black pepper

Taken from www.food.com/recipe/chinese-coin-purse-eggs-with-ginger-spinach-180332 (may not work)