Stir-fried Shanghai bok choy with ginger from Gourmet Magazine, December 2004 (page 114) by Grace Young

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Notes about this recipe

  • Rinshin on April 12, 2020

    We liked it, but had to add water to the sauce and cover the pan for 4-5 min on medium low to lightly soften the pak choy. Otherwise they were too hard and if continued with high heat they may have burned. Used Japanese brand paste ginger in a tube which worked really well so skipped on making ginger juice and ginger slivers.

  • excurvatus on March 19, 2020

    Is there a better way to cook bok choy? I'm not convinced.

  • chawkins on November 01, 2018

    Fast and simple side dish to go with my stuffed tofu. The ginger juice added a lot of flavor.

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