The third and final recipe I tried tonight from page 88 of issue 105. This bok choy was my favorite of the three recipes I tried out tonight. I used a lot of shallots, which cut the sweetness of the kecap manis nicely. The bok choy stayed crunchy and juicy. Of the three recipes I tried tonight, this is the only one I would make again without modifications.
COOK THE ISSUE 2010
Cook the Issue 2010: Kecap Manis Stir-Fried Baby Bok Choy
By liamsaunt, member
November 15th, 2010
posted in: Gallery
Pielove writes: I love your kecap manis theme meal-- now you just need a travel-sized bottle of srichria! (or however you spell it!) Posted: 9:05 pm on November 15th
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