Ingredients
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 the Wok: Heat up a wok over low heat to prepare for frying the garlic.
- Fry Half the Garlic: When moderately hot, add 2 tbsp vegetable oil and then add half of the finely chopped garlic. Fry until the garlic turns light golden brown, being careful not to burn it to avoid bitterness.
- Set Fried Garlic Aside: Remove the fried garlic with a slotted spoon and set aside for garnish.
- Increase Heat and Fry Remaining Garlic: Turn the heat up to high, add the remaining garlic to the hot oil, and fry for a few seconds until fragrant.
- Add Nai Bai and Water: Add the nai bai to the wok and stir-fry for about 30 to 45 seconds. Sprinkle 1 to 2 tbsp water over the vegetables to help soften them.
- Season the Vegetables: Add ½ tsp chicken seasoning powder, ¼ to ½ tsp salt (adjust to taste), and 1½ tsp Chinese wine. Continue to stir-fry until the white opaque stems start to soften and become translucent.
- Finish with Sesame Oil: Turn off the heat and drizzle 1½ tsp sesame oil over the vegetables, giving everything a quick toss to combine flavors.
- Serve: Immediately transfer the stir-fried nai bai and juices to a serving plate. Garnish with the reserved fried garlic bits and serve hot.
Notes
- Keep the heat moderate when frying garlic the first time to prevent burning and bitterness.
- Chinese wine adds a distinct aroma and flavor; substitute with dry sherry if unavailable.
- Adjust salt and chicken powder seasoning to your taste preference.
- Serve this dish immediately for best texture and flavor.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Side Dish
- Method: Stir-frying
- Cuisine: Chinese
- Diet: Halal
