Recipe information
Yield
Serves 4
Ingredients
1/3 cup chicken broth
1 1/2 tablespoons soy sauce
1 tablespoon Scotch or medium-dry Sherry
1 tablespoon rice vinegar or white-wine vinegar
1 tablespoon cornstarch
1 teaspoon sugar
2 tablespoons vegetable oil
1 1/2 tablespoons minced garlic
1 tablespoon minced peeled fresh gingerroot
1 1/2 pounds spinach (about 2 bunches), coarse stems discarded and the leaves washed well and spun dry
cooked rice as an accompaniment if desired
Preparation
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.
