rod rock and huiray – Thanks!Spinach was stir-fried in batches until barely wilted and then dumped in a colander over a bowl. After stir-frying the shallots and scallions, I added the stock and other liquids and reduced until it “tasted right” (not long), and then mixed in the spinach and spinach liquor.
The spinach - how long did you cook it and how much reduction (of stock other liquids, etc) did you do or did you just fish out the spinach and leave behind the residual cooking liquids?
I hope that helps, it wasn’t very precise.
Yes, what you describe is clear. A common way of doing a stir-fry veggie then. I imagine you "stir-fried" the spinach with minimal or no oil, basically to wilting - you might consider blanching the spinach in (perhaps oiled) hot water and draining next time, almost the same thing, followed by dressing the spinach with the "stir-fried sauce" of your choice as before.