---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Fresh Spinach In Bean Cheese Sauce
 Categories: Chinese, Vegetables
      Yield: 4 Servings
 
      2 bn Fresh spinach
      2 tb Peanut oil
      1 sm Dried chili pepper
      1 ts Ginger root; minced
    1/3 c  Stock
      1 ts Thin soy sauce
    1/2 ts Sugar
      2    Blocks fermented bean curd
           - with chili (bean cheese)
           Corn starch paste
 
  If fresh spinach is unavailable in your area, experiment with
  thawed, frozen spinach.
  
  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 (tempeh). Mash
  fermented bean curd with thin soy; mix with stock and sugar.
  
  Heat wok to very hot; add oil. When oil just begins to smoke, add
  half the 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 corn
  starch paste. Recombine with spinach. Stir to coat spinach. Serve. 
  Spinach should remain bright green until you pour in liquid.
 
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