| Water
Spinach With Bean Curd
 Yield:
4 servings
2 lb Fresh Chinese
water spinach -=OR=- European spinach
2 tb Peanut oil
3 tb Chile fermented
bean curd -=OR=- -plain fermented bean curd
2 tb Rice wine or dry
sherry
3 tb Water
 WASH
WATER SPINACH, drain. Cut off bottom 2 inches of stem. Cut rest of
spinach into 4-inch 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.
Fried
Ung Choy* with Sambal
| ½
kati ung choy |
2 oz. dried prawns(pounded
coarsely) |
| salt
to taste |
4 Tbs. cooking oil |
| Pounded
ingredients |
| 3
dried chilis |
3
fresh chilis |
| 3
kukui nut kernels |
6
small oniions |
| ¼
piece shrimp paste |
 Break
off leaves of ung choy and tender part of stalk. Wash and drain. Heat
oil and fry pounded ingredients until fragrant. Add dried prawns and fry
for 2-3 mins.. Turn up heat and put in ung choy to fry for 5 mins..
Season well. Dish up and serve hot.
*Ung
Choy-Ipomoea aquatica-Water
Spinach
|
