Bring water to a boil in a large pot. Have ready a
large bowl of ice water. Blanch spinach for 1 minute
in the boiling water, then quickly remove it and
plunge it into the bowl of ice water. This quick
process preserves the bright green of the spinach and
keeps it from overcooking. Drain the spinach well,
then squeeze out as much moisture as possible.
Transfer the spinach to a cutting board and coarsely
chop it. Heat oil in a large skillet. Add the
macadamia nuts. Saute the nuts until they just begin
to brown, about 1 minute. Add the ginger and garlic.
Saute about 30 seconds longer. Do not allow the garlic
to brown. Add the spinach and soy sauce, and saute 2-3
minutes longer, until the spinach is heated through.
Remove from heat, splash with rice vinegar, and serve
immediately. Alternative: Brown the nuts in a dry pan
and remove. Heat 1 or 2 teaspoons of canola oil and
warm the ginger and garlic. Continue as directed in
the original version. [mcRecipe 19Au96 patH] Recipe By
: Recipes from the Pacific Rim, Marjie Lambert, 1995
