What are you going to do with that pretty head of bok choy? (Or some choy – I have to confess I cannot tell all those Asian choys apart ….) How about this quick recipe Paige Witherington of Serenbe Farms found on onehungrymama.com?
Is last week’s head of bok choy still sitting in your refrigerator (like mine)? If so, combine it with this week’s and make this dish.
This is a recipe we ran in the AJC last January. I thought it was absolutely delicious – a nice variation from more traditional chicken soups.
The trick to cooking bok choy is understanding that the thick stems need different treatment from the thin leaves. This recipe takes all that into account.
his one is adapted from a recipe in “ New American Table” by Marcus Samuelsson.
