| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Baked ham |
| 1 | lb | Spinach |
| 1 | Scallion stalk | |
| 1/2 | Clove garlic | |
| 1 | tb | Cornstarch |
| 1/2 | ts | Sugar |
| 1 | ts | Soy sauce |
| 3 | tb | Water |
| 2 | tb | Oil |
| 1/2 | ts | Salt |
| 3 | tb | Stock |
INSTRUCTIONS
1. Cut ham in 1/2-inch cubes. Stem spinach, leaving leaves whole. Mince scallion and garlic. Blend cornstarch, sugar, soy sauce and cold water to a paste. 2. Heat oil. Add salt, then garlic and scallion; stir-fry to brown ligltly. Add ham and stir-fry to heat through. 3. Add spinach; stir-fry a few times to coat with oil (about 1/2 minute). Then add stock and cook, covered, until spinach softens slightly but is not limp (1 to 2 minutes). 4. Stir in cornstarch paste to thicken. Serve at once. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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