Baby bok choy, sugar snaps, and garlic en papillote from Around My French Table: More Than 300 Recipes from My Home to Yours (page 348) by Dorie Greenspan

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Notes about this recipe

  • Zosia on September 05, 2017

    The flavours were very nice, especially with the orange and mint (which I added after opening the packages) and even the tender-crisp texture of the vegetables was good (I quartered the bok choy so it would cook in the same time as the peas) but their colour was terrible, verging on that overcooked appearance. I won't use this cooking method again but I will serve this combination again.

  • Laura on March 10, 2016

    Pg. 348. This was a very nice way to cook baby bok choy. Can't say the same for the snap peas -- I think they need to be cooked in a more crisp way. I couldn't find baby white onions, so substituted segmented shallots. Also, I discovered I'd used all of the mint on another recipe, so I substituted some tarragon sprigs. Anyway, we enjoyed the dish and I'd definitely make it again, minus the snap peas.

  • Delys77 on October 17, 2011

    This european twist on Bok Choy is nice. Go heavy on the garlic and the orange zest. You forgot the mint, which you definitely should remember next time as it will definitely add complexity. Despite these small things it is a recipe with great bones.

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