Spinach with Tau Kee and Wolfberries

Tried this dish quite accidentally because my MIL was clearing the fridge b4 she went overseas and gave me like 3 packets of tau kee (they really love eating this) which will expire the next day. Faint! So I used a packet to cook with spinach as this is quite a common dish at Chinese restaurants. It tastes quite nice maybe because this combi is already tried-and-tested. I added dang gui to my version for a slightly herby taste… Yummy!

Stir Fry Spinach with Tau Kee and Wolfberries

Ingredients
(Serves 2)

250g spinach, stems removed (I like using bigger leaves spinach such as Puay Leng)
1 tbsp wolfberries
1/2 packet or about 50g tau kee (fried beancurd skin), sliced
2 dang gui slices
2 tbsp chopped garlic
2 tbsp olive oil
1 tsp sesame oil
1/2 tbsp chinese cooking wine

Directions
Soak dang gui in 50ml of boiling water for 30 minutes. Heat oil in wok and stir fry garlic till fragrant. Add dang gui, tau kee and wolfberries and stir fry briefly for a few minutes. Add spinach, water from soaking the dang gui, sesame oil and chinese cooking wine. Stir fry till spinach has wilted and off the fire immediately to prevent the spinach from overcooking.

Notes

• No salt or soy sauce is needed in this dish as the tau kee gives the salty flavour.
• You can skip the dang gui if you don’t have it, but I find that it gives the dish a nice herby taste.
• You can buy tau kee (fried beancurd skin) from the yong tau hoo section of supermarkets.

Ingredients Used spinach • tau kee • wolfberry