| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Chinese | Chinese, Vegetables | 4 | Servings |
INGREDIENTS
| 2 | Fresh spinach | |
| 2 | T | Peanut oil |
| 1 | Dried chili pepper | |
| 1 | t | Minced ginger root |
| 1/3 | c | Stock |
| 1 | t | Thin soy sauce |
| 1/2 | t | Sugar |
| 2 | Cubes fermented bean curd | |
| with chili bean cheese | ||
| Cornstarch paste |
INSTRUCTIONS
If fresh spinach is unavailable in your area, experiment with thawed, frozen spinach. Preparation: Slice off root end and half stem of spinach; wash completely and drain leaves. Wash chili pepper. Incidentally, double amount of dried chili if using plain fermented bean curd. Mash fermented bean curd with thin soy; mix with stock and sugar. Stir-frying: Heat wok to very hot; add oil. When oil just begins to smoke, add 1/2 spinach, and toss until it begins to wilt. Push wilted spinach up side of wok; add remaining spinach, and toss until it wilts. Push all spinach out of bottom of wok; add chili and ginger; stir for about 10 seconds. Add liquid ingredients; stir; when liquids boils, thicken to medium consistency with dribbles of cornstarch paste. Recombine with spinach. Stir to coat spinach. Serve. Spinach should remain bright green until you pour in liquid. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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