Appears in Cook's Illustrated September/October 1992
We love the crunchy, creamy texture and mildly sweet flavor of bok choy.
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.
This is a members' feature.
Our test kitchen teams rely on the same rigorous development process and share the same commitment to creating reliable recipes and trustworthy reviews.
We empower home cooks by inspiring confidence and creativity.
Join Us in the Kitchen
We rely on science to explain the why and how of cooking.
Meet Us in the Lab
We bring the rich tapestry of American cooking to your kitchen.
Let's Hit the Road
The most important ingredient: you!
Sign up to be a Recipe Tester and join the 40,000 home cooks who test our recipes and provide our test cooks and editors with invaluable feedback. Thank you!
Get the App
Give a Gift