Stir-Fried Spinach in Garlic Sauce


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This is what we had last night with the Oriental Grilled Chicken. It was very good

Stir-Fried Spinach in Garlic Sauce -for 4

1/3 cup chicken broth
1 1/2 TB. soy sauce
1 TB Scotch or med. dry Sherry
1 TB. rice vinegar or white-wine vinegar
1 TB. cornstarch
1 tsp. sugar
2 TB. veg. oil
1 1/2 TB. minced garlic
1 TB. minced fresh gingerroot
1 1/2 lb. spinach (about 2 bunches)
cooked rice if desired

In a glass measure stir together the broth, soy sauce, scotch, vinegar, cornstarch and 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 gingerroot for 30 seconds, or until the garlic is golden, 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 for 1 to 2 minute, or until the spinach is wilted evenly and the sauce is thickened. Serve the spinach with the rice.

Source: Gourmet mag. May 1993