Water Spinach With Bean Curd

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.

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