Stir-fried Nai Bai Cai (Baby White Pak Choi)

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.

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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.

Bon appetit!!