The Best and Simple Xiao Bai Cai Recipes (5 minutes cook)

This is a simple yet deeply flavourful way to enjoy Xiao Bai Cai. The combination of scallion, garlic, and mushroom creates a classic savoury base that highlights the natural sweetness and crisp texture of the vegetable.

Ingredients (Serves 2)

• 1 Pack of Netafarm’s Xiao Bai Cai (250gr)

• 70 g shiitake mushrooms, sliced

• 2–3 scallions, roughly diced

• 2–3 cloves garlic, thinly sliced

• 1½ tablespoons cooking oil

• 1 tablespoon oyster sauce

• 1¼ teaspoons light soy sauce

• ½ teaspoon dark soy sauce

• 1¼ tablespoons water

Instructions

Preparation
Separate the leaves from the stems of the Xiao Bai Cai. Wash thoroughly and drain well.

Cut the stems into bite-size pieces and keep them separate from the leaves, as they require different cooking times.

Slice the shiitake mushrooms into thin pieces (about ¼-inch thick).

Cooking

1. Heat the cooking oil in a wok over low heat.

2. Add the scallions and garlic slices. Stir gently for about 2–3 minutes until lightly golden and fragrant.

3. Add the oyster sauce, light soy sauce, and dark soy sauce. Stir well to form a rich scallion sauce base.

4. Add the Xiao Bai Cai stems and mushroom slices. Drizzle the water along the side of the wok to prevent the aromatics from burning.

5. Stir over medium-low heat for 2–3 minutes, until the stems are tender.

6. Add the Xiao Bai Cai leaves and continue stirring just until wilted.

7. Remove from heat and serve immediately.

Serving Notes

This dish works beautifully as a side with steamed rice or porridge. Keep the cooking time short — Xiao Bai Cai tastes best when it remains tender with a slight crunch.

From Netafarm

Fresh Xiao Bai Cai doesn’t need complicated treatment. When harvested at the right time, a simple scallion sauce is enough to let its natural flavour shine — honest food, made for everyday meals.