Easy wok-fried greens from The Pepper Thai Cookbook: Family Recipes from Everyone's Favorite Thai Mom (page 88) by Pepper Teigen and Garrett Snyder

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

  • anya_sf on June 09, 2024

    I cooked baby bok choy, probably 50% more than called for, and should have increased the seasoning as much of it did not cling to the greens. The bok choy released a lot of water while cooking, so I don't think the water in the sauce was needed. But overall this was quick, easy, and tasty.

  • southerncooker on May 09, 2021

    Hubby and I loved this. I used kale, spinach, bok choy, and rainbow chard all from my farm share. I didn't make the roasted chili powder but subistuted chipotle powder instead. We ate it with the Salmon p. 203.

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.