Seared baby bok choy with black vinegar from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 266) by Mark Bittman

  • grapeseed oil
  • Chinese black vinegar
  • Show all ingredients...

  • EYB Comments

    Can substitute any neutral oil for grapeseed oil, and Shanghai bok choy for baby bok choy.

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Notes about this recipe

  • Eat Your Books

    Can substitute any neutral oil for grapeseed oil, and Shanghai bok choy for baby bok choy.

  • lorloff on July 16, 2020

    We did not have baby bok choy but instead used the bok choy that we got from the farmers market which was much bigger. I cut the stems and leaves separately and the cut the stems in large chunks. In a french carbon steel pan I browned the stems after blanching and drying and when they were done I added the blanched and shocked leaves together with the sauce and let all sit in the pan to cool down to room temperature which we prepared the rest of dinner. I would have been great both hot and at room temperature. Very good dish.

  • rpepper on May 22, 2019

    A great way to make bok choy.

  • Rutabaga on February 22, 2016

    This dish has a really nice flavor, garlicky with a sweet undertone from the black vinegar. It can easily be prepared in under half and hour, and is a fine compliment to meat based stir fries.

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