Baby bok choy with ginger and garlic (Suanrong xiaobaicai) from A Very Chinese Cookbook: 100 Recipes from China and Not China (But Still Really Chinese) (page 216) by Kevin Pang and Jeffrey Pang and America's Test Kitchen

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

  • jenburkholder on April 28, 2024

    Agree with prior review - very good! My bok choy were also regular baby ones (4 oz, not 2!) so I chopped leaves off and then quartered the bases. Definitely a repeat.

  • Aggie92 on February 08, 2024

    Very easy and very good! This recipe calls for tiny baby bok choy and mine were normal baby bok choy size. So I used the same weight of veg and sliced the crunchy stems and stir-fried those, added the sauce and then the leaves. Cooking time seemed to be the same as the tiny ones cut in half.

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