Title: Fresh Spinach in Bean Cheese Sauce
Categories: Ethnic Bean Sauce
Yield: 4 Servings

2		Bunches fresh spinach
2	tb	Peanut oil
1		Small dried chili pepper
1	ts	Minced ginger root
1/3	c	Stock
1	ts	Thin soy sauce
1/2	ts	Sugar
2		Cubes fermented bean curd
		With chili (bean cheese)
		Cornstarch paste

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.

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