Sautéed Baby Bok Choy with Shallot and Fish Sauce
By Sandra Wu
Appears in Cook's Illustrated March/April 2017
WHY THIS RECIPE WORKS
When preparing baby bok choy, two main issues arise: cleaning the notoriously dirty vegetables and getting the stalks to achieve a perfectly tender-crisp texture before the leaves get too limp. Unlike mature bok choy, which is often chopped...