Ginger-scallion bok choy from Myers+Chang at Home: Recipes from the Beloved Boston Eatery (page 252) by Joanne Chang and Karen Akunowicz

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

  • Kduncan on November 04, 2020

    We really liked the flavor of this dish, but I agree it was a bit too watery.

  • Rutabaga on September 12, 2020

    The flavor here was nice, but my bok choy ended up very watery. I agree that perhaps the sauce should be reduced first. I ended up cooking the bok choy quite a bit longer (I'd say it was well-cooked - no longer as crisp, but not, in my opinion, overcooked or mushy) to try to reduce the liquid, but that resulted in the bok choy itself releasing a lot more water, so wasn't the ideal solution.

  • anya_sf on September 28, 2019

    I had a bit less ginger-scallion sauce as I didn't have enough scallions, but it was still a generous amount of sauce for the bok choy. The sauce wasn't quite what I'd hoped for because the vinegar was more prominent than I expected. It was good, but next time I'll reduce it a bit. Overall, this was very tasty and easy to make.

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.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.