Spinach with Preserved Bean Curds

Amaranth, the Chinese Spinach was one of the popular stir fry greens at my home. Especially dad used to grow it for selling and we had plenty of supplies. I like it in soup noodles as well; the soup became purple-pinkish colour once the spinach is added. Then, home made noodles tinted by the colour in the soup slowly.

My family tradition is to cook the spinach with omelette but I used preserved bean curds instead of omelette tonight. It was just delicious! Well, you got to love preserved bean curds to love this dish. Some people find it hard to accept the unique smell and taste of preserved bean curds.

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