Ingredients

• 2 bundles of Hung Choi Chinese Spinach

• 2-3 cloves garlic, peeled, crushed lightly and thinly sliced

• 2 cubes ‘preserved bean curd’ (Lam Yuai), hot one

• 2-3 tbs. water

• 2 tbs. oil

• 1 red chilli, finely chopped

Instructions

1. Wash and cut spinach into 3 inch lengths. Keep stalk ends separate, as they need a little extra cooking time.

2. Heat oil and fry garlic.

3. Add stalk ends and let them cook for 3-4 minutes, covered, on medium heat. Then add remaining spinach, cover and allow to steam for a few more minutes, until they slightly wilted.

4. Crush the bean curd cubes in a bowl, with 2-3 tbs. of water.

5. Add to spinach, stir it in gently and allow to cook for a couple more minutes only. Do not overcook.

6. Adjust salt.

7. Garnish with red chillies and serve with a Chinese meal.

Notes

• Other leafy vegetables can also be cooked this way.