Categories: Salads, Ethnic, Beans, Dressings 
      Yield: 6 servings 
  
  1 1/2 lb Fresh watercress (OR                     Spinach) 
 
----------------------------------DRESSING---------------------------------- 
    1/2 c  Salad oil                           1    Pinch sugar 
    1/2 ts Sesame paste                        1 ts Lemon juice 
      1    Sq. bean cheese, unseasoned         2 tb Cold water 
    1/2 ts Chili flakes                    
  
  Wash watercress (or spinach) in colander.  Pour boiling water over 
  watercress.  Immediately plunge vegetable into cold water to stop cooking 
  process; drain and reserve.  You can refrigerate or use at room 
  temperature. 
   
  Cream sesame paste, bean cheese and salad oil.  Add chili flakes, sugar, 
  lemon juice and cold water; mix well.  Shortly before serving, toss 
  dressing with watercress. Serve on individual salad plates.