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CATEGORY CUISINE TAG YIELD
Meats, Vegetables May 1993 1 servings

INGREDIENTS

1/3 c Chicken broth
1 1/2 tb Soy sauce
1 tb Scotch or medium-dry Sherry
1 tb Rice vinegar or white-wine vinegar
1 tb Cornstarch
1 ts Sugar
2 tb Vegetable oil
1 1/2 tb Minced garlic
1 tb Minced peeled fresh gingerroot
1 1/2 lb Spinach; (about 2 bunches),
; coarse stems
; discarded and
; theleaves washed
; well and spun dry
Cooked rice as an accompaniment if
; desired

INSTRUCTIONS

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.

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