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.