Hello! I really, really love bok choy, but every time I prepare it it turns a little sour. My intent is to eat it as part of a simple vegetable stir fry.
I love blanching when it comes to green beans/peas, steaming when it comes to Broc/cauli, and stir fried for all else…
What is your favorite way to prepare bok choy to achieve the best crunchy-and-tender texture?
You could try separating the leafy part from the stem. Cook the stem with everything else but don’t throw the leafy part in until the very end when you’ve turned off the heat. The residual heat from everything else should be enough to wilt the greens.
This is what I do, and it works really well!