Fresh spinach in bean cheese sauce

4 servings

Ingredients

Quantity Ingredient
2 bunches Fresh spinach
2 tablespoons Peanut oil
1 small Dried chili pepper
1 teaspoon Minced ginger root
⅓ cup Stock
1 teaspoon Thin soy sauce
½ teaspoon Sugar
2 Cubes fermented bean curd with chili (bean cheese)
Cornstarch paste

Directions

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 ½ 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.

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