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.