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Add a photoServings: 4
Ingredients
- 2 x Bunches fresh spinach
- 2 Tbsp. Peanut oil
- 1 x Small dry chili pepper
- 1 tsp Chopped ginger root
- 1/3 c. Stock
- 1 tsp Thin soy sauce
- 1/2 tsp Sugar
- 2 x Cubes fermented bean curd
- 1 Tbsp. Cornstarch paste
Directions
- Use fermented bean curd with chili (bean cheese).
- Preparation: Slice offroot end and half stem of spinach; wash completely and drain leaves. Wash chili pepper. Incidentally, double amount of dry 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 warm; add in oil. When oil just begins to smoke, add in 1/2 spinach, and toss till it begins to wilt.
- Push wilted spinach up side of wok; add in remaining spinach, and toss till it wilts. Push all spinach out of bottom of wok; add in chili and ginger; stir for about 10 seconds. Add in 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 till you pour in liquid.
- Serves 4 -
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 159g | |
| Recipe makes 4 servings | |
| Calories 96 | |
| Calories from Fat 64 | 67% |
| Total Fat 7.31g | 9% |
| Saturated Fat 1.24g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 237mg | 10% |
| Potassium 725mg | 21% |
| Total Carbs 5.88g | 2% |
| Dietary Fiber 2.8g | 9% |
| Sugars 1.5g | 1% |
| Protein 3.97g | 6% |
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