INGREDIENTS

INSTRUCTIONS

Directions:
Bring water to a boil in a large pot. Have ready a large bowl of ice
water. Blanch spinach for 1 minute in the boiling water, then quickly
remove it and plunge it into the bowl of ice water. This quick process
preserves the bright green of the spinach and keeps it from overcooking.
Drain the spinach well, then squeeze out as much moisture as possible.
Transfer the spinach to a cutting board and coarsely chop it.
Heat oil in a large skillet. Add the macadamia nuts. Saute the nuts
until they just begin to brown, about 1 minute. Add the ginger and garlic.
Saute about 30 seconds longer.  Do not allow the garlic to brown. Add the
spinach and soy sauce, and saute 2-3 minutes longer, until the spinach is
heated through. Remove from heat, splash with rice vinegar, and serve
immediately.
Alternative:  Brown the nuts in a dry pan and remove.  Heat 1 or 2
teaspoons of canola oil and warm the ginger and garlic. Continue as
directed in the original version. [mcRecipe 19Au96 patH]
Posted to MC-Recipe Digest V1 #208
Date: Mon, 19 Aug 1996 19:16:19 -0400
From: cedeiter@epix.net (Calvin Detierich)
NOTES : Garlic, ginger and soy dress sauted spinach. Pan roasted macadamia
nuts give this dish a whole new character.

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