Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Stephen Ceideburg
2 bn Spinach
2 tb Peanut oil
2 Quarter sized slices fresh
-ginger cloves, crushed
1/4 ts Salt
1 Cube of fu ru *
1 t Sugar
* white fermented bean curd--about 1 tablespoon
Quong Hop, the oldest bean curd factory in the United
(located in South San Francisco), produces a delicious
fu ru. It is packed in glass jars labeled "FU RU The
Cultured Tufu." Once opened, store in the
refrigerator. It will keep indefinitely.
Remove and discard the tough stems from the spinach.
Wash and rinse spinach thoroughly. Remove excess water
in a lettuce spinner.
Preheat a wok over medium heat and add the oil,
ginger, garlic and salt. When oil becomes fragrant,
increase heat to high, add the spinach in large
handfuls, seconds apart; stir-fry until leaves are
wilted.
Mash the fu ru and mix it with the sugar. Push the
spinach aside and put the fu ru mixture in the center
of the wok. Stir together over high heat until the
spinach is cooked. Serve imme- diately. Note. Chinese
water spinach may be cooked in the same manner.
Prepare the water spinach by using the leaves and only
about 2 inches of the tender hollow stems.
PER SERVING: 70 calories, 3 g protein, 5 g
carbohydrate, 5 g fat (1 g saturated), 0 mg
cholesterol, 227 mg sodium, 3 g fiber.
From an article by Joyce Jue in the San Francisco
Chronicle, 6/19/91.
