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CSA recipe of the week: Bok choi, two ways

Bok choi, pak choy, to-may-to, to-mah-to. This leafy little cabbage relative is usually blanched, then stir-fried with a flavorful sauce.

Here's a classic Chinese approach from Saveur, with oyster sauce and sesame oil.

Here's a slightly Westernized version from Kalyn's Kitchen, with a hunk of butter in there with the soy.

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Food and Drink
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