Stir-Fried Spinach in Garlic Sauce

• 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

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.

chicken broth, soy sauce, scotch, rice vinegar, cornstarch, sugar, vegetable oil, garlic, gingerroot, spinach, rice

Taken from www.epicurious.com/recipes/food/views/stir-fried-spinach-in-garlic-sauce-11880 (may not work)