What baby brassica simply stalks and leaves? Bok Choy! Through 50 shades of green and raw dunks, Matthew and Molly explore this underused vegetable beyond the good ol’ stir fry. spilledmilkpodcast.com
Matthew’s Bok Choy stir fry
Heat peanut oil in a wok or skillet. Add chopped bok choy stems, stir-fry
until starting to become translucent and browned (2 minutes), add
leaves and a nice dollop of Thai roasted chile paste. Toss until the
paste is well-distributed. Taste for seasoning and add more chile
paste if necessary.