Sautéed Baby Bok Choy
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By Sandra Wu
Appears in Cook's Illustrated March/April 2017
This vegetable’s clean, mild flavor is an asset.
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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...
