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.