Ingredients

• 1 lb. fresh spinach
• 1/2 cup peanut, vegetable, or corn oil
• 1/4 cup finely shredded bamboo shoots
• 1 teaspoon salt
• 1 teaspoon sugar

Preparation

1. Wash spinach leaves thoroughly under cold running water, drain well.

2. Heat the oil in a wok or skillet. Using a medium-high flame, cook the bamboo shoots in the oil approximately 45 seconds, stirring constantly.

3. Add spinach and stir until wilted.

4. Add salt and sugar, and cook, stirring, about 1 1/2 to 2 minutes longer.

5. Transfer to a hot platter, but do not add the liquid from the pan.

Epicurious, January 2001