Stir-Fried Shanghai Bok Choy with Crabmeat

0 comments

Appears in Cook's Illustrated September/October 1992

Shanghai bok choy boasts a creamy texture and a mild flavor that pairs perfectly with sumptuous crab meat.

SERVES6

TIME45 minutes

WHY THIS RECIPE WORKS

For our stir-fried Shanghai bok choy recipe, we found that we had to strip away the tough outer leaves of the cabbage and trim tough sections of all the leaves before cooking.

Print