A versatile and nutritious leafy green, bok choy is renowned for its crisp texture and subtle flavor. It's commonly used in Asian cuisine, particularly in Chinese and Korean dishes, but its popularity ...

This recipe for roasted bok choy with crispy tempeh gets its flavor from a spicy-sweet-salty marinade that coats both the vegetable the plant-based protein.

Bok choy, a Chinese cabbage, is tender, packed with nutrients and stands up well to heat—making it perfect for stir fry. Many of our recipes featuring this leafy vegetable are Asian-inspired ...

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 ...

Or wrap bok choy in paper towels and place them in the refrigerator drawer. Bok choy stored either way should last up to five days. Bok Choy is also called Chinese cabbage, and pak-choi and has been ...

Bok choy, aka Chinese cabbage, is a cruciferous veggie ... is small enough to accommodate being cut only in half.) Depending on your recipe, you can then chop up your quartered bok choy into ...

Loh bok goh, often called radish (or turnip) cake or pudding, or carrot cake (in Malaysia and Singapore), is available year-round but is especially good in the winter, when the loh bok - white ...

From classics such as duck confit to Chinese duck pancakes with hoisin sauce, duck is a supremely versatile ingredient. More often than not, I will simply roast a duck whole, until the meat starts ...

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. Push greens to the side and add butter to pan ...

Poach the baby bok choy for 2 minutes in a large saucepan of boiling salted water. Strain; when the bok choy are cool enough to handle, cut them in half and press out any excess water. Place the ...