Yield: 4 servings
Measure | 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 \N | Cubes fermented bean curd with chili (bean cheese) |
\N \N | 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 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.