Stir-fried Nai Bai with Garlic
A quick and easy recipe for stir-fried nai bai with garlic deliciously flavoured with a dash of seasonings. Easily adapted to suit your favourite Chinese greens in place of nai bai.
Ingredients
- 2 tbsp vegetable oil
- 3 - 4 cloves garlic finely chopped
- 300 g nai bai whole or halved, washed and drained
- 1 - 2 tbsp water
- ½ tsp chicken seasoning powder
- ¼ - ½ tsp salt or to taste
- 1½ tsp Chinese wine
- 1½ tsp sesame oil
Instructions
- Heat up a wok over low heat.
- When moderately hot, add 2 tbsp oil. Add ½ of chopped garlic and fry for until the garlic turns light golden brown. Be careful not to burn the garlic or else it will taste bitter.
- Remove with a slotted spoon and set aside.
- Turn up the heat to high. When oil is hot, add remaining garlic and fry for a few seconds until fragrant.
- Tip in the vegetables and stir-fry for about 30 to 45 seconds. Sprinkle 1 to 2 tbsp water over the vegetables.
- Add chicken seasoning powder, salt, and Chinese wine. Continue to stir-fry till the white opaque stems start to soften and turn translucent.
- Turn off heat. Tip in sesame oil and give the vegetables a quick toss.
- Dish out the fried vegetables and all the juices immediately onto a serving plate. Garnish with fried garlic bits and serve.
Nutrition Information:
Serving: 1serving, Calories: 79kcal, Carbohydrates: 1g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 7g, Sodium: 146mg
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