Ingredients

• - 1 small handful of ikan bilis (dried anchovies), rinsed and pat dry
• - 1 carrot, peeled and sliced thinly
• - 3 tbsp cooking oil
• - 200g round/sharp spinach
• - 3 slices ginger, sliced thinly
• - 4 garlic cloves, peeled and finely chopped
• - 1 tbsp Chinese wine
• Sauce (A)
• - 1/4 cup water
• - 1/2 tbsp light soy sauce
• - 1/2 tbsp sesame oil

Directions

1. Separate spinach leaves and stems. Snap the stem into 5 cm length, pulling and discarding the strings.

2. Heat oil and add ikan bilis, cooking until golden brown and crispy, about 3 minutes. Drain ikan bilis from oil and set aside.

3. Using the remaining oil in the wok, add garlic and ginger. Saute until fragrant.

4. Add spinach stems and carrot slices. Stir fry for about 2 minutes until just softened.

5. Add spinach leaves and sauce (A). Stir fry until the leaves are wilted. Then cover with lid and let the contents simmer for 30 seconds.

6. Drizzle Chinese wine on the sides of the wok, off the flame when you smell the aroma of the wine.

7. Dish into serving plate and top with the previously fried ikan bilis.

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