---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Vegetables
       Yield: 4 servings
       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
   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