Ingredients
- 3 chile fermented bean curd
- 900 ml chinese water spinach (fresh)
- 45 ml water
- 30 ml peanut oil
- 30 ml rice wine
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.
