Cut the meat into thin strips about 1⁄4-inch thick. You’ll find it easier to thinly slice the meat if it is slightly frozen for 2–3 hours.

In a large bowl, combine the sherry, soy sauce, ginger root, sugar and oil.

Add the meat and mix well.

Cover and refrigerate for 1 hour, turning the pieces every 10 minutes to coat.

Clean the spinach and cut into bite-size pieces.

In a large frying pan, heat the oil over medium-high heat.

Drain the meat, reserving the marinade.

Add the meat to the hot oil, and brown on all sides (about 3–4 minutes).

Blend the water, cornstarch and chicken base into the reserved marinade; mix well.

Add the marinade mixture to the frying pan.

Cook, stirring often, until it just boils.

Add the cut spinach.

Reduce heat and cook an additional 3–4 minutes, or until the spinach wilts and the sauce thickens a bit.

Serve immediately over hot egg noodles.