One of my favourite vegetable! I love the sweetness, crunch, and how it comes in bite sizes! The sauce is versatile and can be used to stir-fry any Chinese vegetables. If you can’t find Nai Bai Cai, just replace it with the commonly found Pak Choi or Xiao Bai Cai.
Ingredients (Serves 3)
- 1 pack of Nai Bai Cai
- 2 tbsp light soy sauce*
- 1 tbsp Chinese cooking wine*
- 1 tsp white sugar*
- 1/2 cup chicken stock*
- 1/2 tsp ginger powder or 1 tsp grated ginger*
- 2 cloves garlic, minced
- 1 shallot, sliced thinly
- Corn starch slurry
- 1 tbsp canola oil
Mix ingredients marked * in a small bowl.
Heat oil on med high.
Saute garlic and shallot until fragrant.
Add vegetable and cover for 2 mins.
Add sauce, cover, and let it cook for about 2-3 mins or until veg is tender.
Thicken sauce with corn starch slurry.
Remove from heat and serve.