Tiny yellow flowers? Chinese mustard? I don't blanch but like it sauteed possibly with mushrooms, a tasty baked tofu, and/or Chinese duck sausage and/or oyster sauce or just plain. I don't know anything about Asian style foods but those are some things I've done.
If you do blanch keep it brief. It's a lovely stir fry or steamed green. I've seen it cooked whole, or sliced lengthwise, or cut thin on diagonal. I suppose everyone has a style.
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Thread: Blanching bok choy
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10-17-2011, 08:43 PM #2
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Last edited by Trek420; 10-18-2011 at 07:10 AM.
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