Ingredients

　　1/3 cup chicken broth

　　1 1/2 tablespoons soy sauce

　　1 tablespoon Scotch or medium-dry Sherry

　　1 tablespoon rice vinegar or white-wine vinegar

　　1 tablespoon cornstarch

　　1 teaspoon sugar

　　2 tablespoons vegetable oil

　　1 1/2 tablespoons minced garlic

　　1 tablespoon minced peeled fresh gingerroot

　　1 1/2 pounds spinach (about 2 bunches), coarse stems discarded and the leaves washed well and spun dry

　　cooked rice as an accompaniment if desired

　　In a glass measure stir together the broth, the soy sauce, the Scotch, the vinegar, the cornstarch, and the sugar until the cornstarch is dissolved. In a wok or large deep heavy skillet heat the oil over high heat until it is hot but not smoking, in it stir-fry the garlic and the gingerroot for 30 seconds, or until the garlic is golden, and add the spinach in batches, stir-frying until each batch is wilted slightly before adding each new one. Stir the cornstarch mixture, add it to the wok, and stir-fry the mixture mixture for 1 to 2 minutes, or until the spinach is wilted evenly and the sauce is thickened. Serve the spinach with the rice.