Pesticide Free Xiao Bai Cai (Singapore) - 无农药小白菜 （新加坡）

Flavour & Texture: Sweet, mild, and clean with a gentle brassica freshness and none of the sharpness of stronger cabbages. The jade green leaves are tender and silky, while the pale white stems are crisp, juicy, and lightly crunchy — offering two distinct textures in a single vegetable. 

How to Use:

• 🧄 Blanched with oyster sauce — The hawker staple. Blanch whole in boiling water for 60 seconds, drain, and drizzle with a hot oyster sauce and sesame oil dressing. Effortless, iconic, and endlessly repeatable.
• 🍲 Hotpot & steamboat — Halve and swish through simmering broth — the stems take on the flavour of the stock while the leaves wilt into something silky and sweet.
• 🥘 Braised with mushrooms — Slow-braise with shiitake or abalone mushrooms in a light oyster and stock sauce until deeply savoury. A Cantonese banquet classic that works just as well at home.
• 🍜 Noodle companion — The default green alongside wonton noodles, beef noodle soup, or any Asian noodle dish. Its mild sweetness balances rich, savoury broths without competing.

Pro tip: For the best blanched result, add a few drops of oil and a pinch of salt to the boiling water — it keeps the colour vivid green and seasons the vegetable from the outside in before any sauce is added.

Storage: Refrigerate loosely wrapped in a damp paper towel and use within 4–5 days. The stems hold well but the leaves yellow quickly — a sign to cook sooner rather than later.