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Stir-fried Nai Bai

   

Nai Bai Stir Fry

Check Out: Easy Stir-fries

Nai Bai 奶白菜 (Bok Choy Sum/Dwarf or Baby Pak Choi/Milk Cabbage – thanks to commenters for the English names) is my favourite Chinese green at the moment. The leaves are curl, wrinkled and dark green with short stems resembling a miniature baby bok choy. We love this vegetable for its leafy and crunchy texture after cooking, and a simple plate of stir-fried Nai Bai (清炒奶白菜) makes its appearance on our dinner table almost weekly. This is a quick stir-fry and I usually serve it with a meat side dish such as ginger scallions pork or chicken, and steamed rice for a simple Chinese home-cooked meal. If you have not tried this vegetable before, do look out for it as it is really delicious. I like to keep my Chinese vegetable stir-fry minimum with garlic, ginger, salt and Chinese wine. But if you like to add depth and extra deliciousness to a Chinese vegetable stir-fry, add ikan bilis powder and fried lard for incredible flavour.

Nai Bai

                                           

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15 Responses to “Stir-fried Nai Bai”

  1. Jenny Kusaba via Facebook — June 2, 2012 @ 11:29 am

    Bok Choy, sometimes called Chinese white cabbage!

    Reply

  2. tigerfish — June 2, 2012 @ 1:41 pm

    I also like this veggie a lot! Prefer it to Bok Choy :)

    Is it called Bok Choy Sum 白菜心 ? …if “Bok Choy” is considered English?? :p

    Reply

  3. Platanos, Mangoes & Me! — June 3, 2012 @ 11:29 pm

    Its called Bok Choy and its wonderful. I just stir fry with a little garlic and sesame oil at times. I also use it raw in salads….

    Reply

  4. NoobCook via Facebook — June 4, 2012 @ 9:08 am

    Hi Jenny, I always thought Bok Choy is the non-wrinkled one. Thanks for your help!

    Reply

  5. Chris — June 4, 2012 @ 12:28 pm

    I love this stir-fry veg too.

    Reply

  6. Little Corner of Mine — June 4, 2012 @ 12:46 pm

    Easy and delicious. I buy this because of the dark leafy green compared to bok choy.

    Reply

  7. daphne — June 4, 2012 @ 4:23 pm

    Oh yes. How can i forget this vege?! I prefer the other kind of bak choy but I should try it again soon.

    Reply

  8. Juliana — June 5, 2012 @ 3:13 am

    This is the way that I like the most…garlic and ginger with my Chinese vegetables…I often buy them and never bother to learned the name :)
    Have a wonderful week ahed!

    Reply

  9. Christine's Recipes — June 5, 2012 @ 1:52 pm

    This is one of my favourite homey stir-fry dishes. :)

    Reply

  10. lisaiscooking — June 6, 2012 @ 3:46 am

    I love baby bok choy, so this looks equally delicious. Greens with ginger and garlic are the best!

    Reply