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

  • spring onions
  • sesame oil
  • superfine sugar
  • bok choy
  • Shaoxing rice wine
  • dried shiitake mushrooms
  • light soy sauce
  • dark soy sauce

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

  • 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.

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.