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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|Serving Size: 1 Serving (806g)|
|Recipe Makes: 1 servings|
|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 %|
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Calories per serving: 245
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