• 1 pound fresh spinach
• 2 tablespoons peanut oil
• 1 clove garlic -- minced
• 1/2 teaspoon salt
• 1/2 pound firm tofu -- in 1/2" cubes
• 1 tablespoon rice wine or dry sherry

• 1 tablespoon light soy sauce
• 1 tablespoon water
• 1/2 teaspoon cornstarch
• 2 teaspoons honey
• 1 teaspoon hot bean sauce
• 2 teaspoons sweet bean sauce
• 3 tablespoons peanut oil
• 1 carrot -- in 1/2" cubes
• 1 zucchini -- in 1/2" cubes
• 2 1/2 ounces bamboo shoots -- in 1/2" cubes
• 8 ounces tofu -- in 1/2" cubes
• 1/2 cup frozen green peas
• 1/2 cup roasted unsalted cashews

• 1/4 cup light soy sauce
• 3 tablespoons rice wine or dry sherry
• 1/2 teaspoon salt
• 6 tablespoons peanut oil
• 2 eggs -- lightly beaten
• 1 carrot -- in 1/2" cubes
• 1 red bell pepper -- in 1/2" cubes
• 1/2 cup frozen peas
• 4 cups cold cooked rice

Place a small skillet over medium heat. When it begins to smoke, add 2 tablespoons of peanut oil and the lightly beaten eggs. Stir until the eggs are firm but moist. Transfer the eggs from the skillet to a small bowl and break them into small curds. Set aside.

Bring 1 quart of water to a boil in a small saucepan. Add the carrot and boil 1 minute. Drain and rinse in cold water. Drain again and reserve.