Nai Bai

Nai Bai. Nai Bai 奶白菜 (Bok Choy Sum/Dwarf or Baby Pak Choi/Milk Cabbage – thanks to commenters for the English names) is my favourite Chinese green at .

Bai nai? September 3 2012 “Where are you going?” nearly every Thai person I’ve ever encountered has asked me sometimes reverting to the popular Thaiglish “Where you go?” I wish I had the language skills to explain that I was staying in this area for a few days and had no desire to accept a ride on the back of those deathtrap.

Nai Bai 250g – CrowdFarmX

Nai bai is thought of as a variation of the bok choy and is also referred to as milk cabbage It is a mildly sweet and crunchy vegetable with darkRecipe Instructions Heat up a wok over low heatWhen moderately hot add 2 tbsp oil Add ½ of chopped garlic and fry for until the garlicRemove with a slotted spoon and set asideTurn up the heat to high When oil is hot add remaining garlic and fry for a few seconds until.

Nai Bai (Bok Choy) Straits Market

Nai Bai has a mild and slightly sweet taste and tastes simply delicious in this fried egg tofu and enoki mushroom combination! TheRecipe Instructions In a basin of water add some salt put in the Nai Bai to soak for 1 min Wash and discard theIn a wok heat up 200ml of oil over medium heat When the oil bubbles add in the coated.

Nai Bai tankfullyfresh.com

2 cloves garlic minced 1 shallot sliced thinly Corn starch slurry 1 tbsp canola oil Mix ingredients marked * in a small bowl Heat oil on med high Saute garlic and shallot until fragrant Add vegetable and cover for 2 mins Add sauce cover and let it cook for about 23 mins or until veg is tender Thicken sauce with corn starch slurry.