Stir-fried bai cai

    This is a simple vegetable stir-fry dish. The same technique can be used on other leafy vegetables.

    Central Region, Singapore
    1 person made this


    • 3 cloves garlic, chopped
    • ½ kg bai cai, bottom of stems removed
    • A pinch of salt
    • 100ml water
    • 1 tsp fish sauce


    1. In a hot wok, stir-fry garlic under medium heat until slightly brown.
    2. Add the bai cai and stir-fry until the leaves are slightly wilted and the stems are soft.
    3. Add salt, water and fish sauce. Mix well so that the seasonings are spread evenly. Serve.

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