Spinach with Tau Kee and Wolfberries
From wiffy 16 years agoIngredients
- 250g spinach, stems removed (I like using bigger leaves spinach such as Puay Leng) shopping list
- 1 tbsp wolfberries shopping list
- 1/2 packet or about 50g tau kee (fried beancurd skin), sliced shopping list
- 2 dang gui slices shopping list
- 2 tbsp chopped garlic shopping list
- 2 tbsp olive oil shopping list
- 1 tsp sesame oil shopping list
- 1/2 tbsp chinese cooking wine shopping list
How to make it
- Soak dang gui in 50ml of boiling water for 30 minutes. Heat oil in wok and stir fry garlic till fragrant. Add dang gui, tau kee and wolfberries and stir fry briefly for a few minutes. Add spinach, water from soaking the dang gui, sesame oil and chinese cooking wine. Stir fry till spinach has wilted and off the fire immediately to prevent the spinach from overcooking.
- Notes::
- - No salt or soy sauce is needed in this dish as the tau kee gives the salty flavour.
- - You can skip the dang gui if you don’t have it, but I find that it gives the dish a nice herby taste.
- - You can buy tau kee (fried beancurd skin) from the yong tau hoo section of supermarkets.
People Who Like This Dish 2
- maiko Melbourne, AU
- wiffy Singapore, SG
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