Cantonese Spinach with Garlic

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). Deeeee-licious!

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.