450 g fresh spinach, with the stems, removed
450 g bean curd
1.2l chicken stock
1 tbsp Shaoxing rice wine or dry sherry
1 tbsp light soy sauce
1 tsp salt
1 tsp sugar
1 tsp sesame oil
1 tsp dark soy sauce
Salt and freshly ground black pepper
Chopped spring onions
Wash the spinach and leave to drain.
Gently cut the bean curd to 1 cm cubes; drain on kitchen paper.
Put the chicken stock into the pan and bring it to simmer. Add the beancurd and simmer for 2 minutes. Add the rest of the ingredients except the spinach and simmer for another 10 minutes. Add the spinach and cook for 2 minutes. Add the spring onions and serve with one medium white pitta per person.
Time to prepare 5 minutes
Time to cook 14 minutes
Calorie Count : 322
Fat : 7.4g per serving