Chinese Spinach With anchovies 莧菜銀鱼仔

Green is a must have dish on dinning table in most Asian homes.
It is quite a challenge to make sure children eat vegetables. But if the greens cook a bit longer, the veges become more tender, children will learn to enjoy the dish. When stir-fired other green, it must be a quick stir-fried with fire on high otherwise the veges will be over-cooked turn yellowish and lost all the vitamins and minerals, but not this chinese spinash.
The Chinese spinash 莧菜 has various species, green, maroon colors as well. You may refer here for details. These greens is easily obtain from all markets. You can either to boil soup with it or just stir-fry, either way are go best with anchovies ( ikan billies).

1 bundles of Chinese spinach ( I normally goes for the young spinach) - cut and cleaned
2 tablespoon of small anchovies 銀鱼仔 - Deep fried and set aside
1/2 tbsp of kei chi
some smashed garlic
salt to taste
Fish sauce to taste ( when I use fish sauce I omit the salt)
2 tbsp of cooking oil

Method

1. Heat oil in the wok, add in the garlic and fry till aromatic, add in the spinach.
2. Stir fried a while add in some water continue to fry till quite soft
3. add in the kei chi, salt to taste.
4. Dish out and garnish with fried anchovies. Serve hot.