Baby Bok Choy with Scrambled Eggs in Superior Broth

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.

   Start 15-minute timer
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.

    Start 1-minute timer
13. 13

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