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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: FRESH SPINACH IN BEAN CHEESE SAUCE
 Categories: Chinese, Vegetables
      Yield: 4 servings
 
      2 bn Fresh spinach
      2 tb Peanut oil
      1 sm 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
 
  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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