Fresh Spinach In Bean Cheese Sauce
Serves:
Ingredients:
2
Bunches fresh spinach
With chili (bean cheese)
2
Cubes fermented bean curd
1/2
ts
Sugar
1
ts
Thin soy sauce
1/3
c
Stock
1
ts
Minced ginger root
1
Small dried chili pepper
2
tb
Peanut oil
Cornstarch paste
Method:
Preparation: Slice off root end and half stem of spinach; wash completely and drain leaves.
Wash chili pepper.
Incidentally, double amount of dried chili if using plain fermented bean curd.
Mash fermented 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.