Blanch the spinach, drain and refresh in cold water. Squeeze out tightly, and cut into 4 to 5 cm pieces. (The spinach is parboiled to remove its oxalic acid.)
Cut the bacon into 1 cm pieces. Cut the hard root ends off the king oyster mushrooms and cut into 3 to 5 cm long and 5 mm wide pieces.
Heat some oil in a frying pan and saute the bacon and mushrooms.
When the mushroom slices are cooked through, add the spinach and corn as well as the soup stock granules, and saute quickly.
Add the butter to the hot surface of the pan and mix it through. Add the soy sauce to the pan in the same way, mix quickly and it's done.
Story Behind this Recipe
There used to be an item on the school lunch menu when my son was in elementary school that he loved called "Spinach and corn saute". I just added king oyster mushrooms, and seasoned it with butter and soy sauce.
Steps 4 and 5 should be done as quickly as possible. Be sure to add the butter and soy sauce to the surface of the pan, then to mix them in evenly. The soy sauce becomes more nutty and fragrant if you add it to the hot pan surface.