Published May 1, 2001.
For best flavor, stir-fry or braise—don’t blanch or steam.For best flavor, stir-fry or braise—don’t blanch or steam.
Bok choy is unfamiliar to many Americans, and improper cooking can render it mushy and pallid.
To arrive at a cooking method that allows this Chinese cabbage to live up to its uniquely crisp/tender, flavorful potential.
Unlike many greens, both the stalks and the leaves are to be savored— cook them separately to avoid undercooking the stalks and overcooking the leaves. We found stir-frying and braising to be the best methods for maximum flavor while still retaining bok choy’s characteristic crunch.list of recipes