With that being said, I will add that spinach is not my favorite vegetable, but, as I am trying to broaden my palate & eat more healthy- I surged ahead.
My wok was about 6 months old & I could not remember how I had seasoned it, so I started over & used Grace's method from the beginning. It was a fun process & I enjoyed it- the frying of the onions & ginger smelled wonderful; although the 15 min. span did turn them extremely brown. Since I had to get nervous about something- I then worried if I had scorched the veggies!
The spinach stayed bright green in the stir frying & the pinch of salt & sugar was just right. Along with some pork tenderloin, it was a worthy accompaniment for a nice little supper.
Please visit the site http://www.greeneatsblog.com/2012/05/ww-stir-fried-garlic-spinach/ in order to view the other chefs' offerings.