Fry the Julienne Ginger with the shallot oil till crispy. Remove and set aside.
In the same oil fry the garlic, shallots and followed by the minced pork well.
Season with salt & pepper, oyster sauce and soy sauce.
I used half a bottle of sweet sherry but 2 cup will do. (Optional)
Thicken the sauce by adding your cornstarch+ water slurry
Lastly add in your spinach and turn heat off.
Add in another drizzle of sherry and sesame oil just before dishing.
Topped with your fried julienne ginger and crispy shallots.