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              STIR FRIED SPINACH WITH FERMENTED BEAN CHEESE

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chinese                          Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Stephen Ceideburg
   2       bn           Spinach
   2       tb           Peanut oil
   2                    Quarter sized slices fresh
                        -ginger cloves, crushed
     1/4   ts           Salt
   1                    Cube of fu ru *
   1       t            Sugar

  * white fermented bean curd--about 1 tablespoon
  
  Quong Hop, the oldest bean curd factory in the United
  (located in South San Francisco), produces a delicious
  fu ru. It is packed in glass jars labeled "FU RU The
  Cultured Tufu." Once opened, store in the
  refrigerator. It will keep indefinitely.
  
  Remove and discard the tough stems from the spinach.
  Wash and rinse spinach thoroughly. Remove excess water
  in a lettuce spinner.
  
  Preheat a wok over medium heat and add the oil,
  ginger, garlic and salt. When oil becomes fragrant,
  increase heat to high, add the spinach in large
  handfuls, seconds apart; stir-fry until leaves are
  wilted.
  
  Mash the fu ru and mix it with the sugar. Push the
  spinach aside and put the fu ru mixture in the center
  of the wok. Stir together over high heat until the
  spinach is cooked. Serve imme- diately. Note. Chinese
  water spinach may be cooked in the same manner.
  Prepare the water spinach by using the leaves and only
  about 2 inches of the tender hollow stems.
  
  PER SERVING: 70 calories, 3 g protein, 5 g
  carbohydrate, 5 g fat (1 g saturated), 0 mg
  cholesterol, 227 mg sodium, 3 g fiber.
  
  From an article by Joyce Jue in the San Francisco
  Chronicle, 6/19/91.
 


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