Stir-Fried Spinach In Garlic Sauce
Serves: 3
Llewellyn Gorczany
1 January 1970
Based on User reviews:
54
Spice
52
Sweetness
59
Sourness
39
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 cup
Chicken Broth1.5 tbsps
Soy Sauce1 tbsp
Scotch1 tbsp
Rice Vinegar1 tbsp
Cornstarch1 tsp
Sugar2 tbsps
Vegetable Oil1.5 tbsps
Garlic (minced)Directions:
1
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
2
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
3
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
4
Serve the spinach with the rice
5
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
6
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
7
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
8
Serve the spinach with the rice