2 lb Fresh Chinese water spinach
-=OR=- European spinach
2 tb Peanut oil
3 tb Chile fermented bean curd
-=OR=-
-plain fermented bean curd
2 tb Rice wine or dry sherry
3 tb Water

WASH WATER SPINACH, drain. Cut off bottom 2 inches of stem. Cut rest of
spinach into 4-inch segments. Heat wok or large saute pan until hot; add
oil. Put in fermented bean curd and crush with spatula, breaking into small
pieces. Put in water spinach and stir-fry 2 minutes. Pour in rice wine and
water and cook 3 minutes. Place on serving platter; serve at once.