Stir Fry Nai Bai
My mother-in-law gave us a packet of what seems to be the nicest looking Nai Bai vegetable that I have ever seen in a long time. In a way, it is like a miniature silverbeet vegetable.
So we decided to keep dinner simple and do a simpler Stir Fry Nai Bai with garlic slices and a tomato just for that additional sourish taste. A little oyster sauce and the meal is complete.
The other Nai Bai that I have been seeing around the supermarket are usually quite dirty looking. There is very little “bai” (aka white) in those packages of Nai Bai vegetable.
* please note that I have included amazon affiliate links to the products I use, so check them out if you wish to support me, and if I can get these items from NTUC Supermarket, I would just indicate.
Recipe
Ingredients
1 packet of Nai Bai [NTUC] vegetable
3 cloves of Garlic
1 medium Tomato
1 tbsp Oyster Sauce (mum uses the Lee Kum Kee Premium Oyster Sauce for her cooking, and this is really very good)
1 tsp Light Soya Sauce (as mentioned, I only use the Lee Kum Kee Premium Light Soya Sauce exclusively for my cooking because of the flavour)
3-4 dried Chinese Scallops (these are usually available at the dried goods provision stores or at NTUC, or if you need to have it delivered to where you are, you could consider Food Explorer Hokkaido Dried Scallops)
2 tbsp Olive Oil
Method
1. Wash the vegetable thoroughly and remove any grain of sand or dirt. Place on colander and dry.
2. In a wok, heat the oil. Then fry the crushed garlic pieces. You can crush them using the side of the cleaver. Just simply slap them really hard. I like cooking garlic this way so that I can taste the flavour better.
3. Add the sliced tomato pieces in to cook as well. By now there should be some liquid in the pan. Add the dried scallops (no need to soak). Continue to stir fry until tomato start to soften.
4. Add the nai bai vegetables, already trimmed and stems and leafy greens nicely chopped and separated. Personally I prefer cooking them whole. Looks more appealing to me. But you should chop it so that it is easier to eat.
5. Add oyster sauce and light soya sauce in a small bowl of water and give it a good mix. Then pour the sauce into the wok. Now turn the heat up high and cover the wok with the lid. Let it cook or steam for about 4 minutes.
6. When you lift the lid, the vegetables should have shrunk and this is typical as the vegetable loses its water content. In return that water is now your very lovely sauce. Serve hot with steamed rice.
Bon Appetit!