*  Exported from  MasterCook  *
 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
   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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