Baby Bok Choy with Scrambled Eggs in Superior Broth

Ingredients

• 2 cup Water (for broth)
• 0.25 cup Ikan bilis (dried anchovies)
• 3 tbsp Vegetable oil (divided)
• 3 Eggs (beaten)
• 3 clove Garlic (minced)
• 300 g Baby bok choy (cleaned and halved)
• 1 tbsp Wolfberries (also known as goji berries)
• 0.5 tsp Sugar
• 1 tbsp Shaoxing wine

Steps

1. 1

   In a small pot, bring water to a boil.

2. 2

   Throw in ikan bilis and simmer for 15 minutes to create the broth.

3. 3

   Drain out the ikan bilis and set the prepared broth aside.

4. 4

   Heat up 1 tbsp oil in a wok over medium heat.

5. 5

   Pour in the beaten egg mixture and scramble until almost cooked but still soft and fluffy.

6. 6

   Dish out the scrambled eggs and set aside.

7. 7

   In the same wok, heat up 2 tbsp oil over medium heat and fry the garlic until fragrant.

8. 8

   Throw in the baby bok choy and stir fry until slightly wilted.

9. 9

   Pour in the reserved ikan bilis broth, then add in the wolfberries and sugar.

10. 10

    Give the mixture a quick stir, allow it to come to a boil, then quickly bring it down to a simmer.

11. 11

    Add in the Shaoxing wine and the cooked scrambled eggs.

12. 12

    Continue to cook under a simmer for 1 minute while stirring gently.

13. 13

    Transfer to a serving bowl and serve immediately with steamed rice.

Notes

Ikan bilis (dried anchovies) provides a deep umami base for the broth. If you cannot find them, a light chicken or vegetable stock can be used as a substitute, though the flavor profile will change.

Nutrition per serving

• Chinese
• Main Dish
• Stir-fry
• Healthy
• Bok Choy
• Quick Meal
• Seafood Broth