Thursday, November 01, 2007

Stir-Fried China Nai Bai

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.

1 comment:

Anonymous said...

ooh...nai bai, i missed eating it....slurrrp, yum yum!! SF

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