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Name: Stir-Fried Spinach in Garlic Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 1/2 tb Soy sauce; 1 tb Minced peeled fresh; ; well and spun dry; 1 ts Sugar; 2 tb Vegetable oil; 1 1/2 tb Garlic minced; 1/3 c Chicken broth; 1 tb Rice vinegar or white-wine; ; discarded and; 1 tb Cornstarch; 1 1/2 lb Spinach; (about 2 bunches),; ; coarse stems; 1 tb Scotch or medium-dry Sherry; ; theleaves washed; ; desired; Cooked rice as an

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INGREDIENTS

1 1/2 tb Soy sauce
1 tb Minced peeled fresh
; well and spun dry
1 ts Sugar
2 tb Vegetable oil
1 1/2 tb Garlic ; minced
1/3 c Chicken broth
1 tb Rice vinegar or white-wine
; discarded and
1 tb Cornstarch
1 1/2 lb Spinach; (about 2 bunches),
; coarse stems
1 tb Scotch or medium-dry Sherry
; theleaves washed
; desired
Cooked rice as an

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

NOTES

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Stir-Fried Spinach in Garlic Sauce

1 1/2 tb Soy sauce
1 tb Minced peeled fresh
 ; well and spun dry
1 ts Sugar
2 tb Vegetable oil
1 1/2 tb Garlic minced
1/3 c Chicken broth
1 tb Rice vinegar or white-wine
 ; discarded and
1 tb Cornstarch
1 1/2 lb Spinach; (about 2 bunches),
 ; coarse stems
1 tb Scotch or medium-dry Sherry
 ; theleaves washed
 ; desired
 Cooked rice as an

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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Nutrition

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Serving Size: 1 Serving (806g)
Recipe Makes: 1 servings

Calories: 245
Calories from Fat: 165 (67%)

Amt Per Serving		% DV

	Total Fat 18.4g	24 %
	Saturated Fat 1.3g	7 %
	Monounsaturated Fat 11.5g
	Polyunsanturated Fat 5.1g
Cholesterol 0mg		0 %
Sodium 685.4mg		24 %
Potassium 75mg		2 %
Total Carbohydrate 19.8g		6 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 19.5g
Protein 1.7g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 245

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