Recipe

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• 1 tsp olive oil
• 2 cloves garlic, chopped
• 10 g five spice
• 1 tbsp whole-wheat flour
• 1 cup skim milk
• 160 g ( 1 1/2 cups thawed-from-frozen) corn
• 125 g ( 1 1/2 packed cups) baby spinach
• 2 scallions, thinly sliced
• 35 g egg white
• 1/4 tsp baking soda

• 1 Preheat oven to 350°F.
• 2 Add oil, chopped garlic and five-spice powder to a small saucepan over medium heat. Cook for 1 to 2 minutes, stirring often, until garlic becomes golden and fragrant.
• 3 Add flour and cook for 2 more minutes, mashing mixture with the back of a spoon until a thick paste forms. Reduce heat to low and whisk in milk, bringing mixture to a slow simmer.
• 4 Cook for 2 to 3 minutes, until sauce thickens. Stir in corn, spinach and scallions and cook for about 1 minute more, until spinach wilts.
• 5 Stir in 1 egg white and baking soda. Transfer mixture to an 8 x 8-inch baking dish and place in preheated oven.