Recipe - Stir-Fried Spinach In Garlic Sauce

1/3 cup Chicken broth
1 One half tablespoon Soy sauce
1 tablespoon Scotch or mediumdry Sherry
1 tablespoon Rice vinegar or whitewine
vinegar
1 tablespoon Cornstarch
1 teaspoon Sugar
2 tablespoon Vegetable oil
1 One half tablespoon Minced garlic
1 tablespoon Minced peeled fresh
gingerroot
1 One half pound Spinach; (about 2 bunches),
; coarse stems
; discarded and
; theleaves washed
; well and spun dry
Cooked rice as an
accompaniment if
; desired

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 stirfry the garlic and the gingerroot for 30
seconds, or until the garlic is golden, and add the spinach in batches,
stirfrying until each batch is wilted slightly before adding each new one.
Stir the cornstarch mixture, add it to the wok, and stirfry 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.