Bak Choy is a common Chinese cabbage called xiao bai cai (little white cabbage) in order to distinguish it from da bai cai (big white cabbage), known as Chinese leaf. Bak Choy is simply the Cantonese pronunciation of bai cai. Bak choy is one of Chinese cuisine’s most venerable vegetables, a tasty green that resembles Swiss chard.
- Bak choy/Pak Choi/Xiao bai cai – 200g
- Garlic cloves – 2 coarsely chopped
- Ground nut oil or Vegetable oil – 1 tsp
- Salt to taste
Separate the individual leaves with stems from the main stem of Bak Choy. Wash them in cold water and drain thoroughly. Cut them into 2 or 3 pieces.
Heat a wok over high heat until it is hot, add oil. When the oil is hot add garlic and salt. Stir fry until the garlic begins to brown. Then add chopped bak choy and stir fry for about 2-3 minutes over a high heat.
Remove from heat and serve immediately with rice.
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