Source: Irene Kuo, The Key to Chinese Cooking
- 2 lbs spinach
- 4 tbs oil
- 2 large cloves garlic, lightly smashed, peeled
- 3/4 tsp salt
- 1 tsp sugar
- 2 tsp sesame oil
Wash spinach. If it has roots, separate them and chop into 2-4 pieces. Chop stems if long. Bring a pot of water to a boil. Add spinach, stir to submerge. When water returns to a boil (about 1 minute) drain in collander. Press down lightly to extract excess water.
Heat sautee pan. Add oil, then garlic cloves and press against pan to flavor oil. Add spinach and swirl around. Sprinkle on salt and sugar and stir-fry for about one minute. Add sesame oil, stir, and serve.
I usually chop the garlic, so it become part of the dish rather than just a flavoring for the oil. I haven't found a limit to how much garlic can be included.