2-4-6 cups rice
½ lb. Shanghai bak choi
4 tbl. light soy + 4 tbl. water
3 tbl. ginger-garlic mix
1 whole scallion, chopped fine
  1. Cook rice. Keep covered till ready to use, no more than 30 minutes.
  2. Chop up cabbage and scallions. Set aside.
  3. Assemble soy, water, and ginger-garlic mix.
  4. Blend all ingredients on platter. Serve.

NOTE:

  1. Baby shrimp are usually added to this dish.
  2. Also used as filling for egg pancakes.