| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Veglife1 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 8 |
|
Cloves garlic; minced |
| 3 |
bn |
Spinach; washed and cut |
| 1 |
|
In; |
|
|
2 inch piece |
| 1/2 |
c |
Vegetable dry sherry |
| 1 |
ts |
Sugar; (or 2 teaspoons |
|
|
; brown rice syrup) |
| 1 |
tb |
Sesame oil |
| 1 |
tb |
Ginger; minced |
| 3 |
tb |
Green onion; minced |
| 14 |
oz |
Firm tofu; cubed |
| 1 |
tb |
Hot chili paste |
| 1 |
c |
Vegetable stock |
| 1 |
tb |
Cornstarch mixed well with 2 tablespoons |
|
|
; cold water |
| 6 |
c |
Rice; cooked |
|
|
Cilantro to garnish. |
INSTRUCTIONS
1. In a small bowl, mash black beans with garlic, soy, wine, and sugar. 2.
In a wok or large skillet, heat oil on high and add black bean paste,
ginger, and green onion. Add tofu and turn gently. Add chili paste and
stock. Cover and cook for 3 to 4 minutes. Stir in cornstarch mixture and
cook until sauce thickens. Serve over rice, and garnish with cilantro.
Makes about 6 servings.
MC-Busted By Karen C. Greenlee
By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 14, 1999.
Converted by MM_Buster v2.0l.
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