Ingredients

• A couple of bunches (approximately 200 gm) spinach

• 2-3 pieces of pickled bean curd

• 2 tbs. water

• 2 cloves garlic, peeled and chopped

• 1 tbs. oil

• 1 tsp. salt

Instructions

1. Wash and cut spinach into 3-4 inch long pieces. Keep stalks as long as they are not tough.

2. Mash bean curd with water in a small bowl. Keep aside.

3. Heat oil in a pan.

4. Fry ginger and garlic, with salt, until golden brown.

5. Add spinach, stir, cover and cook for a few minutes, until welted (collapsed).

6. Add bean curd and water mix and cook covered for a further 2-3 minutes. Do not overcook spinach. The stalks should remain a little crisp.

7. Serve as part of a Chinese meal.