I'm probably the worst bok choy cook on the planet. While I love bok choy at good Chinese restaurants, my own efforts invariably result in watery or over-cooked bok choy…usually both. After a while I figgered that me and the Big Bok Choy have irreconcilable differences, so I gave up trying.
Then George returned from Costco with a bale of baby bok choy. I told him flat out, "I cannot cook bok choy." But he was all, No Sweat, and he cooked it himself. Apparently baby bok choy are way way easier to make tasty than adult bok choy. George's batch tasted so delicious that among the two of us and Doug and Julia we polished off every last choylet. And Bonus: bok choy has twice as much calcium as any other vegetable with a lot of calcium (I think maybe kale takes 2nd place).
Baby Bok Choy
several baby bok choy, washed, and halved lengthwise
juice of 1/2 lemon
1. Heat up some oil to medium high. Cook the baby bok choy cut side down until browned, around 5 minutes.
2. Flip 'em over. Turn down the heat. Add the lemon juice to the pan, and cook until they become all soft and translucent.
If you serve these beauties to the right sort of guests, they will be super impressed and not realize at all that you put almost as much effort into these bok choy as you put into microwaving a bowl of peas. Good for you, you slickster!
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