I love this unique vegetable as it is and usually I just stir-fry it with garlic or ginger. It is simple yet crisp and delicious. This vegetable can be used in soup (hotpot/steamboat).
Preparation: 5 mins, Cooking time: 5 mins
Ingredients (serves 2)
° 200g china nai bai, base trimmed and halved
° 2 cloves garlic or 2 slices ginger, finely chopped
° ¾ tablespoon olive oil
° 1 teaspoon cooking rice wine (optional)
° salt to taste
1. Heat oil in a wok. Add the garlic or ginger and fry till fragrant.
2. Throw in the china nai bai, drizzle cooking rice wine over it and stir-fry briskly for 1-2 minutes. Season to taste with salt.
3. Transfer to a serving dish and serve immediately.