Spinach with fermented bean curd sauce

A very very simple recipe. One of my favourite way to stir fry vegetable. Must use white fermented curd; with chilli and/or sesame oil or just plain. Don't buy any that looks green or gray, they are disgustingly smelly. Red bean curd is different and I only use it for braising meat. The picture above shows two different brands of white fermented bean curds with chilli and sesame oil. Also included a tiny picture of few cubes of white bean curd below.

The fermented bean curd sauce is creamy and the spinach is tender and smooth. The spinach will wilt and cook down to very little. Other than spinach I also cooked water spinach or Kangkong the same way.

For the recipe (enough for 3 - 4 with other dishes)

Ingredients:

500g spinach
3 tbsp of cooking oil
2 - 3 cloves of garlic chopped
1 large chilli, sliced
about 4 little squares (roughly 2 tbsp) of white fermented/salted bean curd (腐乳 read as fu yee in cantonese)
1 tsp of sugar
light soy sauce (optional)
1 heap tsp of cornflour mix with 2 tbsp of water

Method:

1. Heat oil in wok, add garlic and chilli, stir fry till fragrant.
2. Add fermented bean curds, smashed to a paste with the stirrer.
3. Add spinach, in several batches, push wilted leaves aside and stir in unwilted ones till all wilted. Add some sugar to taste. If not salty enough add a little soy to taste.
4. Add slackened cornflour, thickened and ready to eat.