Categories: Vegetables, Oriental 
      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.