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.

Fu Gui Cai with Pacific Clams in XO Sauce