Spinach and King Oyster Mushrooms Sauteed With Butter and Soy Sauce

• 1 bag Spinach
• 2 King oyster mushrooms
• 2 to 3 slices Bacon
• 3 tbsp Corn (canned)
• 1 tsp Chicken soup stock granules
• 10 grams Butter
• 1 tsp Soy sauce

1. Blanch the spinach, drain and refresh in cold water.
2. Squeeze out tightly, and cut into 4 to 5 cm pieces.
3. (The spinach is parboiled to remove its oxalic acid.)
4. Cut the bacon into 1 cm pieces.
5. Cut the hard root ends off the king oyster mushrooms and cut into 3 to 5 cm long and 5 mm wide pieces.
6. Heat some oil in a frying pan and saute the bacon and mushrooms.
7. When the mushroom slices are cooked through, add the spinach and corn as well as the soup stock granules, and saute quickly.
8. Add the butter to the hot surface of the pan and mix it through.
9. Add the soy sauce to the pan in the same way, mix quickly and it's done.

spinach, mushrooms, bacon, chicken soup stock granules, butter, soy sauce

Taken from cookpad.com/us/recipes/145656-spinach-and-king-oyster-mushrooms-sauteed-with-butter-and-soy-sauce (may not work)