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
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.
