Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 bn Fresh spinach 1 ts Thin soy sauce
2 tb Peanut oil 1/2 ts Sugar
1 sm Dried chili pepper 2 Cubes fermented bean curd
1 ts Minced ginger root -with chili (bean cheese)
1/3 c Stock Cornstarch paste

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.

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