What's
New
Stir-fried Nai Bai
Get this recipe on the next page >>
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.
Bok Choy, sometimes called Chinese white cabbage!
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
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….
Hi Jenny, I always thought Bok Choy is the non-wrinkled one. Thanks for your help!
I love this stir-fry veg too.
Easy and delicious. I buy this because of the dark leafy green compared to bok choy.
Oh yes. How can i forget this vege?! I prefer the other kind of bak choy but I should try it again soon.
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!
This is one of my favourite homey stir-fry dishes. :)
I love baby bok choy, so this looks equally delicious. Greens with ginger and garlic are the best!