Stir fried spinach with fermented bean cheese
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Stir fried spinach with fermented bean cheese
  Fried    Spinach    Cheese    Chinese    Vegetables    Beans  
Last updated 6/12/2012 1:24:57 AM. Recipe ID 58698. Report a problem with this recipe.
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      Title: Stir fried spinach with fermented bean cheese
 Categories: Chinese, Vegetables
      Yield: 4 Servings
 
           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 ts 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
  wilted.
  
  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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Recipe ID 58698 (Apr 03, 2005)

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