Instructions: * Note: Youll find light soy sauce - which refers to its color, not its sodium content - at Asian markets.

Remove the coarse stems from the spinach, then wash the spinach well to remove all grit and drain thoroughly.

Combine the chicken broth, soy sauce, sugar, cornstarch and sesame oil in a small bowl. If the broth is not salty, add salt to taste.

Heat the vegetable oil in a wok over medium-high heat. Add the garlic and cook about 1 1/2 minutes, stirring constantly. Do not allow the garlic to turn brown.

Stir up the broth mixture so the cornstarch is evenly blended and add to the wok. Cook 30 seconds, until thickened.

Increase the heat, add the spinach and cook and stir until just barely wilted and coated with the seasonings. The spinach should not be overly soft and limp. This will take about 2 minutes depending upon the heat.

Turn out the spinach into a heated shallow bowl to collect the juices. To serve, drain the spinach from the juices, or serve with juice over rice.

This recipe yields 3 servings.

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