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.

SERVES6

TIME45 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.

Print