Contributed by (Recipe adapted from “Recipe Source” at www.recipesource.com)

Ingredients

2 tsp toasted Sesame oil

˝ Tbs Ginger -- finely chopped

1 Garlic clove – finely chopped

4 C Spinach – Torn into 1" slices

3/4 lb Firm tofu -- drained and cut into 1" chunks

1 can (15 oz) Baby Corn

1 Tbs Dry sherry

˝ Tbs Chili paste

1 ˝ Tbs Hoisin sauce

1 Tbs Water

1 Tbs Flour

Instructions

Heat the oil in a wok or 12-inch fry pan. Add the ginger and garlic, and cook over medium heat for 30 seconds. Add the tofu, baby corn, sherry, chili paste, and hoisin sauce, and cook for 2 minutes on medium heat, stirring frequently. Add the spinach, and cook until the leaves soften and turn a deeper green. In a small bowl, combine the water and flour, stirring until smooth. Move the stir-fry ingredients to the sides of the pan to make a well in the center of the wok or fry pan, and add the flour mixture to the liquid remaining in the well. Stir until the mixture thickens. Move the stir-fry ingredients into the well and coat them with the sauce. Serve immediately. Makes 8 (1/2 C) servings.

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