For this dish, use child spinach rather than developed spinach since you don’t have to wash and leave it. The outcome is a too brisk side dish for the week.
1 tablespoon light soy sauce
1 teaspoon of sugar
2 tablespoons of oi vegetables
4 cloves of garlic, daintily cut
8 ounces of pre-washed child spinach
- In a little bowl, blend light soybeans and sugar until sugar is broken up and saved.
- Warmth a wok over medium-high warmth until a drop of water sizzles and dissipates on contact. Pour in the oil and mix to cover the base of the wok. Add the garlic and a spot of salt and pan-fried food until the garlic is fragrant around 10 seconds. Utilizing an opened spoon, eliminate the garlic from the skillet and put it in a safe spot.
- Add the spinach to the prepared oil and sauté until the greens are simply withered and splendid green. Add the sugar and soy combination and mix to cover. Return the garlic to the wok and mix to consolidate. Move to a serving dish.