Ivory and Jade Recipe

Most supermarkets now also stock fresh bean curd, or tofu, the soft, white, protein-rich cakes made from soy­beans. For the Ivory and Jade recipe, use a firm variety; more fragile types will lose their texture

Assemble these supplies:

• 4 squares fresh bean curd, preferably firm variety (about 1 pound total weight)
• 1 pound fresh spinach
• 2-inch piece fresh ginger
• 4 or 5 cloves garlic
• 2 scallions
• 3/4 cup plus 3 tablespoons chicken stock
• 2 tablespoons dry sherry
• 3 tablespoons peanut or corn oil 1/2 teaspoon salt
• 1 heaping tablespoon cornstarch Freshly ground black pepper
• 2 tablespoons Oriental sesame oil

Steps in preparation:

1. In medium-size saucepan, bring 6 cups water to a boil.
2. Add bean curd and boil 10 minutes. With slotted spoon, transfer bean curd to large bowl of ice water and let stand 20 minutes.
3. Fill kitchen sink or large bowl with cold water.
4. Rinse spinach thoroughly. Remove and discard hard stems.
5. Dry in salad spinner or pat dry with paper towels.
6. Peel ginger and cut crosswise into 10 or 12 slices.
7. Tap garlic cloves lightly with fiat blade of knife or cleaver to remove skins.
8. Wash and trim scallions.
9. With chef's knife or cleaver, cut into 1 1/2-inch pieces.
10. In saucepan used for bean curd, combine 3/4 cup stock, ginger, garlic, scallions, and sherry.
11. Bring to a boil, cover, and simmer 10 minutes.
12. Cut each bean curd square in half, through widest part, then cut each half into 4 triangles.
13. With slotted spoon, remove ginger, garlic, and scallions from stock and discard. Transfer stock to Dutch oven or sauté pan and bring to a boil.
14. Add bean curd and cook 3 minutes.
15. With slotted spoon, transfer bean curd to large paper-towel-lined platter.
16. Pour stock into small bowl and reserve.
17. Wipe pan dry. Return pan to stove and heat over me­dium-high heat until it starts to smoke.
18. Add oil and heat 30 seconds.
19. Add spinach first and then add salt.
20. With metal wok spatula, stir and press spinach until it is coated with oil and begins to wilt.
21. Divide among 4 individual plates.
22. In cup, combine cornstarch with remaining 3 table­spoons stock.
23. Return reserved stock to pan, and bring to a boil.
24. Lower heat to a simmer and slowly add cornstarch mix­ture, stirring constantly.
25. When sauce has reached desired consistency, stop adding cornstarch mixture.
26. Return bean curd to pan and simmer just until heated through.
27. Spoon bean curd and sauce over spinach, sprinkle with pepper to taste, and drizzle with sesame oil.