---------- Recipe via Meal-Master (tm) v8.01
       Title: Fresh Spinach in Bean Cheese Sauce
  Categories: Ethnic, Beans, Sauces
       Yield: 4 servings
       2    Bunches fresh spinach               1 ts Thin soy sauce
       2 tb Peanut oil                        1/2 ts Sugar
       1    Small dried chili pepper            2    Cubes fermented bean curd
       1 ts Minced ginger root                       With chili (bean cheese)
     1/3 c  Stock                                    Cornstarch paste
   Preparation:  Slice off root end and half stem of spinach; wash completely
   and drain leaves.  Wash chili pepper.  Incidentally, double amount of dried
   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 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.