THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING
Sunday Supper & More

Baby bok choy

Baby Bok Choy (Debra Samuels for The Boston Globe)
May 5, 2010

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

  • E-mail|
  • Print|
  • Reprints|
  • |
Text size +

Serves 4 with leftovers

Bok choy can be very gritty, so clean the bundles carefully. Halve each one lengthwise and lay the greens, cut-side down, in a large bowl of water. The sand will drop to the bottom, forming a little beach. Lift the greens out of the water and set face down on paper towels to drain.

2 pounds baby bok choy (10 to 12 individual bundles), halved lengthwise
Soy sauce (for sprinkling)

1. In a large wok or skillet, bring 1 inch of water to a boil. Set bok choy in, cut sides down. Cover with a lid. Lower heat to medium and cook for 2 minutes or until bok choy is bright green but still crunchy.

2. Transfer to a shallow bowl and sprinkle with soy sauce. (Set aside 4 pieces of bok choy for the ramen.)

Debra Samuels

Related

More recipes