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.