Yen Can Cook ~ Xiong Tong Nai Bak

Nai Bak 奶白菜 (Extra Dwarf Chinese Cabbage/Milk Cabbage), is a type of Chinese green with curly and wrinkled leaves in dark green, with short stems resembling a miniature baby bok choy.

Instead of just simply stir fry or blanch the greens like what I normally will do for our daily dose of vegetable, I cooked this Nai Bak in soupy style aka Xiong Tong (in Cantonese). This Xiong Tong Nai Bak is especially suitable to serve when your meat dish is dry style without any gravy like Hakka Fried Pork Belly or Maple Syrup Miso Chicken Wings. 

Ingredients (Serve: 3-4)

250g – 300g Nai Bak

50g anchovies, rinsed

4 cloves garlic, thinly sliced

1 tablespoon Shaoxing wine/cooking wine

400 ml water

Cooking oil/pork lard

Salt to taste

Fried crispy lard for garnishing (optional)

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Step 1: Heat up the cooking oil/lard in a wok/deep fry pan, stir fried the anchovies and sliced garlic till fragrant. Remove some of the sliced garlic, drain and set aside.

Step 2: Add in the water and bring to a boil. Reduce heat to a simmer and continue for another 8-10 minutes. 

Step 3: Add in Nai Bak and cook until the stems start to soften and turn translucent. Add in Add Shaoxing wine and continue to simmer for another one minute. Add salt to taste.

Step 4: Dish out and topped with the fried garlic slices (Step 1) and fried crispy lard. Serve.

HAPPY COOKING!  #stayhealthy #staysafe

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