Friday, March 16, 2012


The thing about Bok Choi is the dirt

You have to wash and wash and wash this stuff to make sure it's clean
Not only wash, you gotta rub your fingers along the ribs to make sure the dirt is all off

Cut off the base as this makes life easier
But not too much of the base because the white part is great to eat

Then cut up
Sautee in the pan for a few mins

Then serve
It's hard to mess this up
The prep is the most important

No comments:

Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.