This recipe, inspired by one of the best Chinese restaurants in London, Fung Shing, is a delicious but simple method for cooking spinach. The garlic is slowly fried, removed and then the spinach is cooked in the same oil. The garlic is then added just as a crispy aromatic garnish. It is very simple to prepare and may be served hot or cold.
Wash the spinach thoroughly. Remove all the stems, leaving just the leaves.
Heat a wok or large frying-pan over a high heat until it is hot. Add the oil and reduce the heat to moderate. Add the salt and garlic and slowly stir-fry for 2 minutes or until the garlic is golden brown and crisp. Remove the garlic with a slotted spoon and drain on kitchen paper. Then add the spinach. Stir-fry for about 2 minutes to coat the spinach leaves thoroughly with the oil and salt. When the spinach has wilted to about one-third of its original size, add the sugar and continue to stir-fry for another 4 minutes. Transfer the spinach to a warm plate and pour off any excess liquid, Sprinkle with the fried garlic. Serve either hot or cold.
© 1996 Ken Hom. All rights reserved.