Wednesday, July 2, 2008
This easy Chinese stir-fry is a meal in itself. Recipe serves 4.
1 pound (500 g) Chinese spinach
4 tablespoons vegetable oil
1/2 onion, finely diced
2 cloves garlic, crushed
1 1/2 teaspoons freshly chopped ginger
1/4 cup soy sauce
1 1/2 tablespoons dry sherry
2 tablespoons chicken stock
1 teaspoon sugar
1 pound (500 g) noodles
2 tablespoons butter or oil
1. Wash and drain the spinach. Discard tough part of stems and roughly chop leaves and stems.
2. Heat oil in a wok or large fry pan. Add the onion, garlic and ginger. Cook for 1/2 minute then add the spinach. Toss to coat in the oil, cooking for 1 1/2 minutes.
3. Add the soy sauce, sherry, chicken stock and sugar and stir-fry for a further 2-3 minutes.
4. In the meantime, cook the noodles in boiling water. Add to spinach along with the butter or oil and toss until well combined. Add more soy sauce or chicken stock if required. Serve hot.