Difficulty: Easy
Preparation time: 10 minutes
Cooking time: 15 minutes

Ingredients:

350g Spinach, picked and washed
1 piece Fresh Beancurd (Tau Kua), cut into thick slices
½ cup Anchovies (Baby Ikan Bilis) - KTPH health tip: excellent source of iron!
200ml Chicken Stock or Water
1 teaspoon Chinese Wine
1 teaspoon Soy Sauce
½ teaspoon Sesame Oil
2 teaspoons Cornstarch

Method:
1) In a large wok, heat up some oil and fry the anchovies until crispy.
2) Remove from wok and set aside.
3) Using the same oil, fry the beancurd slices until crispy on both sides. 4) Remove from wok and arrange on plate.
5) Pour away any excess oil in the wok and add the chicken stock. Bring to a boil and season with the soy sauce, sesame oil and Chinese wine.
6) Add in the red spinach and cover with a lid for about a minute.
7) Add 1 tablespoon of cold water to the cornstarch to make a slurry. Once the spinach is cooked through and withered, thicken with the slurry.
8) Spoon spinach and sauce over the beancurd slices and garnish with the fried anchovies.