Stir-Fry: Cook ... bok choy in a loose plastic bag and store in a refrigerator drawer. Or wrap bok choy in paper towels and place them in the refrigerator drawer. Bok choy stored either way should ...

Herb infused and steamed leeks, baby corn and bok choy served with a coconut ginger emulsion. In a pan add the ginger, bay leaf, black peppercorns, vegetable stock, coriander stems, spring onions and ...

Boil water in a large pot and blanch halves of baby bok choy for 2 minutes. 2. Take out the pieces of bok choy and transfer them into cold water so that they do not lose their crunch. Remove from the ...

If you're out of spinach or arugula, bok choy serves as a trusty alternative for raw dishes like a crunchy bok choy salad.

Chef Sagar Sarkar experiments with the standard recipe for a dim sum and creates his unusual and much easier Bok Choy-Wrapped ...

Stir-fries are a great way to use up small amounts of food in the fridge. Be organised and have all the ingredients ready before you heat the pan, as they will cook very quickly. In a large frying ...

Drain and reserve 1 cup pasta cooking water. Heat a large skillet over medium-high heat. Add olive oil, garlic and bok choy, and sauté until greens wilt and release their liquid, 4–5 minutes.

Riverstone Kitchen chef/owner and food writer. Used in both Asian and European cuisines, duck is easily able to handle robust flavours from earthy root vegetables and bitter greens, to spices and ...