Stir Fried Spinach with Fermented Bean Curd Recipe
Ingredients
| 1 teaspoon water chestnut powder or cornstarch | ||
| Dry sherry | 1 Tablespoon (The seasoning sauce:) | |
| 1 small square fermented bean curd, mashed (optional) | ||
| Sugar | 1/2 Teaspoon (The seasoning sauce:) | |
| Spinach | 1 1/2 Pound (The seasoning sauce:) | |
| White distilled vinegar | ||
| 2 whole scallions | ||
| Peanut oil | 1 Tablespoon (The seasoning sauce:) | |
| Salt | 1/2 Teaspoon (The seasoning sauce:) | |
| Garlic | 1 Clove (5gm), minced (The seasoning sauce:) | |
| Sesame oil | 1 Teaspoon (The seasoning sauce:) | |
Directions
GETTING READY
1) In a small bowl, combine together the seasoning sauce ingredients. Stir to dissolve the water chestnut powder or the cornstarch.
2) From the spinach, remove the stems and wash in various changes of cold water which has several dashes of white vinegar so that the spinach is rid of any grit. Use paper towels to dry. Alternatively, the spinach can also be dried in a salad spinner.
3) Grasp the scallions firmly tighter and slice them into rounds of ½-inch each.
MAKING
4) Place a wok or skillet over high flame. Heat it for about 1 minute and then add the peanut oil. Heat till it is hot but not smoking. To check if the oil is hot enough, put a piece of scallion. It should sizzle. Add salt and stir till it dissolves. Add the scallion and garlic and stir fry for 30 seconds.
5) Add the spinach and stir fry for 2 more minutes or till the leaves start to wilt.
6) Stir the seasoning sauce once and then all at once, add it to the pan, stirring constantly till the spinach has been equally coated with the sauce. Turn the heat off and then add the sesame oil. Stir well to mix.
SERVING
7) Serve hot or at room temperature after turning onto a serving dish.
1) In a small bowl, combine together the seasoning sauce ingredients. Stir to dissolve the water chestnut powder or the cornstarch.
2) From the spinach, remove the stems and wash in various changes of cold water which has several dashes of white vinegar so that the spinach is rid of any grit. Use paper towels to dry. Alternatively, the spinach can also be dried in a salad spinner.
3) Grasp the scallions firmly tighter and slice them into rounds of ½-inch each.
MAKING
4) Place a wok or skillet over high flame. Heat it for about 1 minute and then add the peanut oil. Heat till it is hot but not smoking. To check if the oil is hot enough, put a piece of scallion. It should sizzle. Add salt and stir till it dissolves. Add the scallion and garlic and stir fry for 30 seconds.
5) Add the spinach and stir fry for 2 more minutes or till the leaves start to wilt.
6) Stir the seasoning sauce once and then all at once, add it to the pan, stirring constantly till the spinach has been equally coated with the sauce. Turn the heat off and then add the sesame oil. Stir well to mix.
SERVING
7) Serve hot or at room temperature after turning onto a serving dish.
Chef
