Hot and Sour Bok Choy

2 comments

Appears in Cook's Illustrated September/October 1992

We love the crunchy, creamy texture and mildly sweet flavor of bok choy.

SERVES 6

TIME 45 minutes

WHY THIS RECIPE WORKS

For properly cooked bok choy, we separated the stems and leaves, trimmed the stems and cut them diagonally into 2-inch pieces, and tore the leaves into large pieces.

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