Chinese

9 Recipes to Get You Back to Bok Choy

February  8, 2016

I occasionally forget how delicious some things areā€”like Cheerios (delicious!) or buttered English muffins or ripe mangos. I know, of course, that they're good, but am startled by how good when I encounter them after a lapse.

Bok choy is one of those things. A bundle of bok choy is vibrantly green (a hopeful sign in February) yet as sweet and clean-tasting as snow. It lends itself gladly to soups and stir-fries; it's a vital component of a soffrito-esque mixture of aromatics; and it's great for crunching on raw.

If you, like me, have forgotten just how good it is, here are 9 reminders to get you going:

Tell us your favorite way to eat bok choy in the comments.

1 Comment

Matilda L. February 8, 2016
I'm rather partial to Cynthia of Two Red Bowls' Shanghainese Lion's Head Meatballs: https://food52.com/recipes/25504-shanghainese-lion-s-head-meatballs<br />