Cooking Ingredients
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Trying to understand what the cooking ingredients mentioned in your food recipes are and how to choose them during your marketing trips? This webpage talks about Nai Bai veggie. If you are looking for other items, please check our main ingredients glossary list.
Nai Bai vegetables are small, leafy vegetables that come mostly from China. The leaves are green and the stems are white.
When buying Nai Bai, choose those with nice leaves (not crushed or have lots of holes) and white stems (not darkened ones). The base of the stems should still be white or light in colour, instead of brown which tells of age.From experience, I feel that smaller sizes Nai Bai are more tender than the bigger ones (with bigger leaves and tougher stems). When washing Nai Bai, soak them wholly in a basin of clean tap water to remove soil and dirt. Shake the soil/ dirt off as you remove them from the water and drain. For the second round of soaking, dissolve one tablespoon of salt in the water. This is to chase worms out from the vegetable cores, if there are any. Check for soil that may still be trapped inside the tiny stems as you drain the vegetables. If necessary, use a small knife to cut the vegetables into halves vertically. This will make it easier for you to check and remove any dirt or worms that are trapped inside. In addition, cut away the end of the stems (about 0.3cm) and throw them away as these are the dirtier parts. Rinse a third time and air the Nai Bai dry before stir frying to minimise oil splattering. Try our easy and healthy Chinese Nai Bai vegetables stir fried with oyster sauce.
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