Stir-fried Chinese Spinach
Having a plate of vegetables on the dinner table makes a home-cooked meal taste both wholesome and healthy. This is one of the vegetable dishes I cooked frequently because my family really love Chinese spinach.
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For this dish, I use either Chinese sharp (pictured above) or round spinach (determined by the shape of the leaves) because their stems are delightfully soft and tender after cooking. I love this so much that I can have a plate of vegetables all to myself.
I often added crispy ikan bilis (dried anchovies) as they add an extra savoury kick to this dish. You may skip the ikan bilis if you wish, but you may need to use a bit more soy sauce since the salty ikan bilis naturally seasons the dish.