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Stir-fried Nai Bai

Nai Bai Stir Fry

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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.

See Also: Easy Stir-fries Recipes

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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18 Responses to “Stir-fried Nai Bai”

  1. Eleen — June 11, 2012 @ 10:31 pm

    奶白菜 Englsih name milk cabbage


  2. Kris — June 19, 2012 @ 6:00 pm

    This vege tastes fantastic when cooks with yam and roast pork!!!


    • wiffy replied: — June 20th, 2012 @ 5:45 pm

      agree with you!


  3. Pepy | Indonesia Eats — September 9, 2012 @ 1:15 pm

    I think this is Dwarf Pak Choi


  4. Nicky — May 12, 2013 @ 12:01 am

    You can try adding wolf berries. It adds color to the dish.
    I did another variation of the dish. Check out


  5. dewi ratnasari — October 6, 2013 @ 11:12 am

    I plant nai bai since 2012 with 100% organic treatment


  6. Shazy — September 13, 2014 @ 11:35 pm

    if i wish to omit chinese wine, what shld i replace if with?


    • wiffy replied: — September 16th, 2014 @ 12:47 pm

      Hi Shazy, if you do not consume alcohol or use them in cooking, feel free to omit the wine. There is no need to substitute.