Ningbo soy sauce greens (Ning bo kao cai) from Land of Fish and Rice: Recipes from the Culinary Heart of China (page 43) by Fuchsia Dunlop

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

  • bernalgirl on March 01, 2026

    The flavor of these greens was lovely, but we did not like the texture of long-cooked bok choy at all. I added extra mushrooms so everyone could have one and that was our favorite part. But I don’t anticipate making this again as it would be impossible to achieve this saturated flavor without the long cook time.

  • HarlanH on February 25, 2018

    Agree with Krista on this.

  • krista_jo on October 16, 2016

    The stems were delicious but the leaves were extremely salty. But the shrunken bok choy were beautiful so I would try again with a lower-salt soy sauce.

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