Stir-Fried Shanghai Bok Choy with Crabmeat
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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.
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.
