Skip to main content

Spinach in Egg sauce ~ 蛋花菠菜


This is a very simple easy to cook dish and the slightly soupy gravy goes very well with plain white rice.  Other than spinach, 苋菜 Amaranth leaves which is 'yin choy' in Cantonese or even 枸杞 'gou qi' or Wolfberry leaves will also give equally good result.




Spinach in Egg sauce  ~  蛋花菠菜

Ingredients

  • 250 gm spinach
  • 100 gm prawns, peeled and deveined (optional)
  • 1 egg + 1/2 cup water or more
  • 1/2 teaspoon cornflour + 3 tsp water
  • 2 pips of garlic, chopped
  • Shaoxing wine
  • Sesame oil
  • Salt to taste
Method
  1. Season the prawns with some salt, sugar and pepper.  Set aside.
  2. Blanch the spinach in boiling water for about 3 mins.  Place in a colander and drain thoroughly.  Arrange the vegetables on a serving plate.
  3. In a wok, heat up some oil, saute the chopped garlic till fragrant, add in the seasoned prawns, stir-fry.
  4. Whisk an egg, add in some water and add into the prawns, followed by the cornflour mixture.
  5. Stir to mix everything together, fine tune to taste.
  6. Turn off heat, drizzle in sesame oil and wine.
  7. Pour the egg mixture over the plate of vegetables.
  8. Serve immediately.





Labels:

Comments

  1. Angie's RecipesOctober 30, 2017 at 1:57 PM

    So appetizing! I haven't made this in ages, now I am seriously craving some, Cheah.

    ReplyDelete
  2. ann lowOctober 30, 2017 at 9:35 PM

    Love this simple and healthy dish. Looks delicious too!
    Thanks for sharing, Cheah!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!
51 comments
Read on for the Recipe

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe