Yield: 6 Servings
|1 pounds||Fresh spinach|
|2 tablespoons||Peanut oil|
|1||Clove garlic -- minced|
|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