Chinese Spinach with Eggs 三色蛋苋菜

Chinese spinach (xian cai 苋菜) with eggs is a popular “soupy stir fry” dish found in Malaysia and Singapore. It’s a delicious healthy dish with a distinctive flavour of eggs, namely salted egg, century egg and the normal egg and a slight bitter taste from the Chinese spinach. This is a very simple and easy dish to prepare at home and it can be done within 15 minutes and is perfect for a small family.  If you are not a fan of salted and century eggs, you can add fish balls or fish slices/fish cakes instead.

三色蛋苋菜 Chinese Spinach with Eggs

皮蛋和鸡蛋及蔬菜融合在一起, 口味独特! 是一道非常易煮又健康的家常菜。

材料：

• 250克 苋菜
• 3粒 蒜头
• 150毫升 鸡汤
• 200毫升 清水
• 1茶匙 白糖
• 1/2茶匙 麻油
• 1粒 咸蛋，切粒状
• 1/2粒 皮蛋 切粒状
• 1粒 小鸡蛋，打撒
• 1/2汤匙 枸杞，冲洗净
• 胡椒粉，适量

做法：

1. 冲洗苋菜干净，去根茎，只留菜叶。
2. 倒入少许油到热锅中爆香蒜头，倒入鸡汤，清水，糖和麻油煮至滚。放入苋菜再把汤烧开，加上咸蛋和皮蛋，盖上锅盖，用中火焖煮分钟。
3. 最后倒入鸡蛋液搅动几下即可放上枸杞（觉得汤底不够咸的话，可加一点盐），搅匀熄火。撒上胡椒粉即可享用。

*不喜欢咸蛋和皮蛋的话，可用鱼圆，鱼片或鱼饼代替。

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