Fried Spinach Leaves

In a wok or a deep, heavy saucepan, heat about 3 inches of peanut oil to 375 degrees. Clean the spinach leaves well, trim and dry thoroughly. Fry until crisp and translucent, about 2 minutes. Remove with a slotted spoon and drain on clean toweling. Season with salt to taste and serve immediately.

Comments: This is an old Chinese traditional dish which captures the delicate taste of baby spinach perfectly. It can be used as a garnish or accompaniment to many different dishes. The procedure is the same for small or large quantities. However, if cooking a large amount of spinach, fry in batches and keep warm in a low temperature oven. Deep fried herbs also make a great garnish. Basil, Sage and Italian Flat Leaf Parsley are especially good.