Directions

To Cook

1. In a small pot, put water to boil. Throw in ikan bilis and simmer for 15 mins. Drain out the ikan bilis and set the broth aside.
2. Heat up 1 tbsp oil in a wok over medium. Pour in beaten egg mixture and scramble eggs until almost cooked but still soft and fluffy. Dish out and set aside.
3. In the same wok, heat up 2 tbsp oil over medium and fry garlic until fragrant. Throw in baby bok choy and stir fry until slightly wilted. Pour in the ikan bilis broth, add in wolfberries and sugar. Give a quick stir. Allow to boil and quickly bring down to a simmer. Add in Shaoxing wine and scrambled eggs. Continue to cook under simmer for 1 min while stirring gently.
4. Transfer to serving bowl and serve with steamed rice.