Recipe: Spinach Stir-Fried with Garlic (Chinese)

SPINACH STIR-FRIED WITH GARLIC

1 lb. fresh spinach
8 cups cold water
1 1/2 tsp. salt, divided use
1 slice ginger, 1 1/2 inches thick, lightly smashed
3/4 tsp. baking soda (optional)
2 1/2 Tbsp. peanut oil
1 1/2 Tbsp. minced garlic

Wash spinach three times to remove grit, then drain. Separate individual stalks and cut each in half crosswise.

In a pot, place 8 cups cold water, 1 teaspoon of salt, ginger and baking soda and bring to a boil over high heat. Add spinach, submerge completely and water-blanch for 30 seconds. Turn off heat, run cold water into pot. Drain spinach well. Reserve.

Heat wok over high heat for 30 seconds. Add peanut oil and remaining 1/2 teaspoon of salt and use spatula to coat wok with oil. When a wisp of white smoke appears, add garlic and stir-fry 30 seconds, or until garlic turns light brown.

Add spinach and stir-fry with garlic 2-3 minutes, until very hot. Keep spinach sections as separate as possible so they will be well-coated with minced garlic.

Turn off heat, transfer to a heated dish and serve immediately.

Makes 4-6 servings
Source: My Grandmother's Chinese Kitchen by Eileen Yin-Fei Lo