| 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
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