| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Chinese |
Chinese, Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
bn |
Fresh spinach |
| 2 |
tb |
Peanut oil |
| 1 |
sm |
Dried chili pepper |
| 1 |
ts |
Minced ginger root |
| 1/3 |
c |
Stock |
| 1 |
ts |
Thin soy sauce |
| 1/2 |
ts |
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 com-
pletely and drain leaves. Wash chili pepper. Incidentally, double amount
of dried chili if using plain fermented bean curd. Mash fer- mented 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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