11.9.2012
Nourishing and heartwarming
SPINACH WITH DRIED SCALLOPS AND SHRIMPS IN SUPERIOR BROTH (makes
5-6 servings)
350g - 400g spinach, washed
5-6 cloves garlic, flattened
1 tbsp white baits
1 tbsp anchovies
1 tbsp dried scallops
2 tbsp dried shrimps
½ tbsp oyster sauce
¼ tsp salt
1 tbsp wolfberries
1.25l - 1.5l water / chicken stock
1 century egg (optional), diced
3 Chinese black mushrooms (optional), soaked
2 tbsp peanut oil
Method
Rinse the spinach
leaves thoroughly and peel away the fibrous strings from the stems. Then
submerge them in salted water until required.
Peel the garlic and flattened them with a knife. Then soak the wolfberries in
water until they are plumped. Drain and set aside. Rinse the dried scallops,
dried shrimps and white baits.
To make the superior stock, heat some oil in the wok to stir-fry
the garlic, dried scallops, dried shrimps, anchovies and white baits together
for 2 minutes. When they turn slightly golden, add water / stock and bring it
to the boil. Simmer over medium to high heat for about 15-20 minutes until
flavours come together and all the dried seafood is soft.
Add oyster sauce
and salt to the broth. Tip in the spinach and cook over high heat for 5-7 minutes or until tender. Be careful not to overcook them. Lastly, stir in
the wolfberries and diced century egg. Simmer for an additional 1 minutes.
Serve immediately while it's still hot.
