Hot and Sour Bok Choy
Appears in Cook's Illustrated September/October 1992
We love the crunchy, creamy texture and mildly sweet flavor of bok choy.
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.