x

Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

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

  • soy sauce
  • garlic
  • fresh ginger
  • grapeseed oil
  • Chinese black vinegar
  • baby bok choy

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

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

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.