Fu Gui Cai are only available during Chinese New Year.
These crunchy sweet aroma Rosette Bok Choy has a mild mustard flavour.
Only available for Chinese New Year.
Fu Gui Cai in oyster sauce topped with
Chinese wolfberries and minced garlic.
Blanched the veggie in boiling water for about 3 to 4 minutes depending on the quantity.
Rinsed with cold water.
In a saucepan, add oil, fry mincrd garlic and Chinese Wolfberries.
Add water and oyster sauce with a punch of sugar and bring to a boil.
Add the gravy on top of the veggie and serve immediately.
Here’s another Fu Gui Cai dish served during Chinese New Year.
Flo's Passion For Cooking 