I love this very Cantonese way of dealing with spinach. Equally gorgeous would be to add ginger and crumbled dried chilli to the oil, and some sesame and chilli oil at the end — it would make it very Sichuan.
Heat a wok until it just starts smoking. Add the vegetable oil and, when hot, stir-fry the garlic until fragrant. Add the spinach and stir-fry for 30 seconds, then deglaze the wok with the shaoxing. Add the sea salt and sugar and stir-fry for 1–2 minutes, or until the spinach is tender but still bright green.
© 2008 All rights reserved. Published by Murdoch Books.