| 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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