Stir-fried spinach with fermented bean cheese

Yield: 4 Servings

Measure Ingredient
\N \N Stephen Ceideburg
2 bunches Spinach
2 tablespoons Peanut oil
2 \N Quarter sized slices fresh ginger cloves, crushed
¼ teaspoon Salt
1 \N Cube of fu ru *
1 teaspoon Sugar

* white fermented bean curd--about 1 tablespoon Quong Hop, the oldest bean curd factory in the United (located in South San Francisco), produces a delicious fu ru. It is packed in glass jars labeled "FU RU The Cultured Tufu." Once opened, store in the refrigerator. It will keep indefinitely.

Remove and discard the tough stems from the spinach. Wash and rinse spinach thoroughly. Remove excess water in a lettuce spinner.

Preheat a wok over medium heat and add the oil, ginger, garlic and salt.

When oil becomes fragrant, increase heat to high, add the spinach in large handfuls, seconds apart; stir-fry until leaves are wilted.

Mash the fu ru and mix it with the sugar. Push the spinach aside and put the fu ru mixture in the center of the wok. Stir together over high heat until the spinach is cooked. Serve imme- diately. Note. Chinese water spinach may be cooked in the same manner. Prepare the water spinach by using the leaves and only about 2 inches of the tender hollow stems.

PER SERVING: 70 calories, 3 g protein, 5 g carbohydrate, 5 g fat (1 g saturated), 0 mg cholesterol, 227 mg sodium, 3 g fiber.

From an article by Joyce Jue in the San Francisco Chronicle, 6/19/91.

From Gemini's MASSIVE MealMaster collection at

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