| 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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