Quick cooked Bok Choy

Page 269

| Course Type: Sides

(1 review)

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Recipe Review

This is a very nice reminder of how to saute bok choy. What I liked was Bittman's advice to cook the stem segments long enough to allow them to soften. Too often I find myself doing such a quick sauté that the vegetables are way under-cooked.

This basic recipe is followed by some variation that look delicious, and it is amenable to endless variation.

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