Servings: four to six as a side dish.
This is delicious with braised pork or beef short ribs, or simply with a pan-seared steak.
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I wanted to like it, but ... I didn't. The Bak Choy was soggy, stringy, and hard to cut. I only used a sprinkling of salt, but it was very salty.
This is the first time I have ever made Bok Choy and I loved this recipe. It was easy and tasty. I will definately make it again.
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