Cook the Issue 2010: Stir-fried bok choy with garlic, ginger, and scallions - FineCooking.com

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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Stir-fried bok choy with garlic, ginger, and scallions

By Pielove, member

May 11th, 2010

My first post from Issue 105!  I love all brassicas-- cabbage, broccoli, cauliflower.  So this bok choy recipe caught my eye immediately.  And I'm glad it did, it is delicious! Although it may seem to be a simple, generic stir-fry, it really nails everything good about stir-fried bok choy.  The texture is perfect-- stems succulent and greens tender.  The sauce is perfectly spiced and thickened-- savory without being overwhelming, clinging to the greens without being gloppy.  Another beautiful thing about this recipe is that it comes together so fast, it is perfect for a school night!  I know I will try the other recipes in this article, but this is the one I will come back to again.

Recipe Used: Stir-fried bok choy with garlic, ginger, and scallions.


posted in: Gallery, Cook the issue 2010
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