Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Fresh spinach |
| 2 tablespoons | Peanut oil |
| 1 | Clove garlic -- minced |
| ½ teaspoon | Salt |
| ½ pounds | Firm tofu -- in 1/2" cubes |
| 1 tablespoon | Rice wine or dry sherry |
Wash and thoroughly dry the spinach. Remove any tough stems. Place a wok over medium-high heat. When it begins to smoke, add the peanut oil and the garlic. Stir briefly, then add the spinach and salt.
Stir-fry just until the spinach is wilted. about 1 minute. Gently stir in the tofu and sprinkle with rice wine. Cook until the tofu is heated through, about 1 minute. Serve immediately.
Recipe By : Joanne Hush, Classic Chinese Cooking, pg 144