- 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
Wash spinach leaves thoroughly under cold running water, drain well.
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.
Add spinach and stir until wilted.
Add salt and sugar, and cook, stirring, about 1 1/2 to 2 minutes longer.
Transfer to a hot platter, but do not add the liquid from the pan.
Epicurious, January 2001