Wilted Garlic Spinach

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Wilted Garlic Spinach

 

1 bunch spinach (about 3/4 lb.)

2 tbsps. water or  broth

1 tbsp. light soy sauce

1 tsp. sugar

1 tsp. cornstarch

1/2 tsp. sesame oil

salt, optional

1 tbsp. vegetable oil

1 tbsp. chopped garlic

 

Remove the coarse stems from the spinach, then wash the spinach well to remove

all grit and drain thoroughly.

Combine the  broth, soy sauce, sugar, cornstarch and sesame oil in a small bowl.

If the broth is not salty, add salt to taste.

Heat the vegetable oil in a wok over medium-high heat. Add the garlic and cook

about 1 d minutes, stirring constantly. Do not allow the garlic to brown.

Stir up the broth mixture so the cornstarch is evenly blended and add to the

wok. Cook 30 seconds, until thickened.

Increase the heat, add the spinach and cook and stir until just barely wilted

and coated with the seasonings. The spinach should not be overly soft and limp.

This will take about 2 minutes depending upon the heat.

Turn out the spinach into a heated shallow bowl to collect the juices. To serve,

drain the spinach from the juices, or serve with juice over rice. Serves 2