Nai Pak Choy 奶白菜
Wash and clean the baby or extra dwarf Nai Pak Choy and leave it in colander to drain excess water.
I used two whole bulbs of peeled garlic (more than the recipe given below).
Deep-fry over medium heat till golden.
This is the colour we want to achieve.
I cooked this beforehand and re-fry them again when cooking the vegetables.
Add a little cooking oil into a pan or wok and stir-fry the deep-fried garlic for a few seconds.
Over high heat, toss in the vegetables.
Stir quickly and add salt to taste. You may use oyster, conpoy or light sauces.
Fry vegetables to the degree of crunchiness or limpness that you like.
I used only salt as the Shaoxing Chicken was also only salted.
I did not use oyster sauce (which I would preferred on other days) so as not to steal the limelight from the chicken which was supposed to be the star dish tonight.
Click for Shaoxing Chicken recipe.
Nai Pak Choy Recipe
Ingredients:
500g Nai Pak Choy.
1 whole bulb Garlic.
Enough oil to fry the garlic.
¾ tbsp or more of the garlic infused oil (from above) to stir-fry vegetables.
pinch of Salt.
Pepper, optional.
Please note that seasoning agent can be salt, oyster sauce, conpoy sauce, light sauce or whatever you fancy as long as the overall taste are not too conflicting.
Happy cooking 🙂
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