Step 1

Bring a large pot of water to a boil. Add spinach and cook over medium heat until cooked through, about 2 minutes. Drain spinach and set aside to cool.

Step 2

Add oil and peanuts to a wok (or small skillet). Heat over medium heat and stir with spatula continuously, until the skin of the peanuts turns dark brown and the edges turn golden brown. Turn off heat immediately and transfer peanuts to a plate to cool.

Step 3

Combine black vinegar, light soy sauce, sugar, salt, and ginger in a small bowl, mix well, and set aside.

Step 4

When spinach is cool enough to handle, squeeze extra water out of it with both hands. Chop spinach into pieces about 8 centimeters (3 inches) in length and transfer to several small serving bowls.

Step 5

Right before serving, top spinach with peanuts and drizzle with the vinegar sauce. Garnish with sesame seeds and serve immediately.