0
(0)
0
(0)
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

A Message from our Provider:

“Lust and selfishness do not equal love”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?