2 Bunches fresh spinach 1 ts Thin soy sauce
2 tb Peanut oil 1/2 ts Sugar
1 Small dried chili pepper 2 Cubes fermented bean curd
1 ts Minced ginger root With chili (bean cheese)
1/3 c Stock Cornstarch paste
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.
