Water Spinach With Bean Curd

Ingredients

900 ml chinese water spinach
30 ml peanut oil
3 chile fermented bean curd
30 ml rice wine
45 ml water

Instructions

WASH WATER SPINACH, drain. Cut off bottom 5 cm of stem. Cut rest of spinach into 10 cm segments. Heat wok or large saute pan until hot; add oil. Put in fermented bean curd and crush with spatula, breaking into small pieces. Put in water spinach and stir-fry 2 minutes. Pour in rice wine and water and cook 3 minutes. Place on serving platter; serve at once.