Published May 1, 2001.
As we developed our baby bok choy recipe, we arrived at a cooking method that allows this Chinese cabbage to live up to its crisp-tender, flavorful potential. We discovered that with bok choy, unlike many greens, both the stalks and the leaves are to be savored, so we cooked them separately to avoid undercooking the stalks and overcooking the leaves. Stir-frying and braising were the best methods for obtaining maximum flavor while still retaining bok choy’s characteristic crunch.
This recipe works best with baby bok choy weighing no more than 4 ounces each. If your market sells larger baby bok
choy, remove a layer or two of the large outer leaves.
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