Pesticide Free Nai Bai (Singapore) - 无农药奶白 （新加坡）

Flavour & Texture: Exceptionally sweet, tender, and clean — one of the mildest and most delicate of the Chinese cabbages. Silky and yielding when cooked, with a soft crunch that disappears into something almost creamy under prolonged heat.

How to Use:

• 🧄 Garlic stir fry — The purist's preparation. High heat, fragrant oil, crushed garlic, and nothing else. Its sweetness needs no help — heavy sauces only get in the way.
• 🍲 Braised in stock — Halve lengthways and braise gently in a light chicken stock until just tender. Finish with a drizzle of oyster sauce and sesame oil for a deceptively simple, deeply satisfying dish.
• 🍜 Noodle soups — Drop whole leaves into wonton soup, ban mian, or any clear broth in the final minute. They soak up the stock and add a subtle sweetness that rounds out the bowl beautifully.
• 🥟 Dumpling filling — Blanch, squeeze dry, and chop finely into pork or tofu dumpling fillings for a mild, sweet vegetable base that doesn't overpower the other ingredients.

Pro tip: Keep it simple — nai bai's value is its sweetness and tenderness. It rewards restraint in the kitchen more than almost any other leafy green.

Storage: Refrigerate loosely wrapped in a damp paper towel and use within 4–5 days. Handle gently — the tender leaves bruise easily and deteriorate quickly once damaged.