Water Spinach with Bean Curd
- 2 lb Fresh Chinese water spinach
- -=OR=- European spinach
- 2 tb Peanut oil
- 3 tb Chile fermented bean curd
- -=OR=-
- -plain fermented bean curd
- 2 tb Rice wine or dry sherry
- 3 tb Water
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.
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.
