Water spinach with bean curd
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Fresh Chinese water spinach or: European spinach |
| 2 | tablespoons | Peanut oil |
| 3 | tablespoons | Chile fermented bean curd =OR=- plain fermented bean curd |
| 2 | tablespoons | Rice wine or dry sherry |
| 3 | tablespoons | Water |
Directions
WASH WATER SPINACH, drain. Cut off bottom 2 inches of stem. Cut rest of spinach into 4-inch segments. Heat wok or large saute pan until hot; add oil. Put in fermented bean curd and crush with spatula, breaking into small pieces. Put in water spinach and stir-fry 2 minutes. Pour in rice wine and water and cook 3 minutes. Place on serving platter; serve at once. KEN HOM - PRODIGY GUEST CHEFS COOKBOOK