Title: WATER SPINACH WITH BEAN CURD
Categories: Vegetables, Oriental
Yield: 4 servings
2 lb Fresh Chinese water spinach
-=OR=- European spinach
2 tb Peanut oil
3 tb Chile fermented bean curd
-=OR=-
-plain fermented bean curd
2 tb Rice wine or dry sherry
3 tb Water
WASH WATER SPINACH, drain. Cut off bottom 2 inches of
stem. Cut rest of spinach into 4-inch segments. Heat
wok or large saute pan until hot; add oil. Put in
fermented bean curd and crush with spatula, breaking
into small pieces. Put in water spinach and stir-fry 2
minutes. Pour in rice wine and water and cook 3
minutes. Place on serving platter; serve at once.
