Not just for Chinese meals! We made the following changes.
1. Used "adult" spinach, one large bunch for two people (we love our spinach, and it's cheaper). Note: if you tear off the leaves, wash and spin it dry, then store it loosely in a clean plastic bag, the spinach will keep for up to a week in the fridge.
2. Used lots of garlic, and cooked it in the oil over med-low heat until it just got golden, then added half the spinach.
3. Dissolved a scant half teaspoon of sugar in the saki, and only sprinkled salt to taste ("adult" spinach is somewhat salty in its own right).
This has been a go-to side for our family as we prepare Chinese meals. My husband's only complaint is that sometimes it comes out a bit too salty. I'll reduce the salt to 1/2 tsp the next time I cook it.
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