Qing Chao Bai Cai

Simple, dependable, tasty, and refreshing - this is the Chinese attitude to fresh seasoned vegetables, stir-fried immediately before they are served. All Cantonese cooks understand that by skillfully using the minimum amount of oil in their heated woks, a few select seasonings, and just a splash of water at exactly the right moment they can bring out all the natural flavour of the vegetable. One of the best illustrations of this technique is fresh bai cai (pak choi). Found throughout Chi