鸡蛋苋菜 (Spinach with Egg)

本来是三蛋(咸蛋,皮蛋,鸡蛋)苋菜, 为了吃得健康些, 我煮了鸡蛋苋菜, 加了鲜银鱼, 新鲜鲍鱼菇和枸杞子. 上汤是我自己煮的. 我爱吃菜, 一大碗热腾腾的青菜, 吃了很暖胃. 小孩们也吃了不少.

鸡蛋苋菜
材料:
- 苋菜 (圆头) 两把
- 新鲜鲍鱼菇 一包
- 鸡蛋 (大) 一粒 (打散)
- 鲜银鱼 一把
- 枸杞 十粒
- 蒜 一/两粒

调味料:
- 海盐 少许 (如果上汤够味,可免)
- 胡椒粉 少许
- 食用油 一大匙

上汤:
我用鸡胸肉, 银鱼, 红萝卜, 大葱(白的) 煮汤, 水不要太多.
你也可以选用上等的Dashi(日本的上汤调味)或无味精的鸡精块, 加水.

作法:
1) 苋菜洗干净, 拔好, 备用.
2) 热锅, 加入油, 爆香蒜.
3) 放入银鱼, 炒香.
4) 加入苋菜, 鲍鱼菇, 大火炒
5) 倒入上汤, 盖上锅盖, 中火把菜焖软 (要留意不要把汤焖干)
6) 加入盐(如需要), 胡椒粉调味
7) 汤滚时, 倒入鸡蛋, 加入枸杞子, 马上熄火

Spinach with Egg
Ingredients:
- Chinese spinach (round head) 2 bunches
- Abalone mushrooms (fresh) 1 packet
- Egg (Large) 1 beaten
- White baits (fresh) a handful
- Wolfberries 10
- Garlic 1 or 2

Seasonings:
- Sea salt a pinch (If stock is flavorful, can omit)
- White pepper a dash
- Cooking oil 1 tbsp

Stock:
I use chicken breast, white baits, carrot, big white onion to prepare stock.
Can also use Japanese Dashi or MSG free chicken cube.

Method:
1) Wash & cut spinach
2) Heat up wok, add oil, fry the garlic
3) Lightly fry the white baits
4) Stir fry the spinach and mushrooms over big fire
5) Add stock, cover the wok, use medium fire to cook the spinach (ensure the soup/stock does not dry up)
6) Add salt (if needed) & pepper
7) When soup is boiling, add beaten egg and wolfberties. Off the fire immediately.