Stir-fried spinach in garlic sauce

1 servings

Ingredients

Quantity Ingredient
⅓ cup Chicken broth
1½ tablespoon Soy sauce
1 tablespoon Scotch or medium-dry Sherry
1 tablespoon Rice vinegar or white-wine vinegar
1 tablespoon Cornstarch
1 teaspoon Sugar
2 tablespoons Vegetable oil
1½ tablespoon Minced garlic
1 tablespoon Minced peeled fresh gingerroot
1½ pounds Spinach; (about 2 bunches),
; coarse stems
; discarded and
; theleaves washed
; well and spun dry
Cooked rice as an accompaniment if
; desired

Directions

In a glass measure stir together the broth, the soy sauce, the Scotch, the vinegar, the cornstarch, and the sugar until the cornstarch is dissolved.

In a wok or large deep heavy skillet heat the oil over high heat until it is hot but not smoking, in it stir-fry the garlic and the gingerroot for 30 seconds, or until the garlic is golden, and add the spinach in batches, stir-frying until each batch is wilted slightly before adding each new one.

Stir the cornstarch mixture, add it to the wok, and stir-fry the mixture mixture for 1 to 2 minutes, or until the spinach is wilted evenly and the sauce is thickened. Serve the spinach with the rice.

Serves 4.

Gourmet May 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Related recipes