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.