Fresh Spinach In Bean Cheese Sauce
Ingredients| 2 bunch fresh spinach |
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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 1/2 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.
Servings: 4
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