Nai Bai or Shanghai Green is a variation of the Bok Choy family and is rich in iron. It is distinctive by its crown of dark green leaves with short crunchy white stems. I love to buy these nai bai produced by Sky Greens as they are grown locally and harvested daily. You will know why when you put them side by side with the nai bai from the other suppliers. Unfortunately, they are usually available at NTUC Finest only.
This is a fast and easy dish for dinner when you do not have time to cook a elaborate vegetable dish.
Stir-fry Nai Bai with dried shrimps
150g nai bai
3 cloves garlic, peeled and sliced
1 tsp light soy sauce
1 tbsp dried shrimp, washed and soaked
1 tbsp cooking oil
- Peel the leaf and rinse the vegetable thoroughly (sometimes there is dirt trap in between). Drain excess water.
- In a frying pan, heat the oil. Add dried shrimp and garlic, saute till fragrant.
- Add in the vegetables and cover the pan over low-medium heat for about 2 minutes. Remove the cover and stir fry for another 3 minutes. Add in a teaspoon of soy sauce or more if you prefer your dish saltier. Toss lightly for another minute. Plate and serve.