Stir-Fried Shanghai Bok Choy


Preparation info
  • Makes

    4 to 6

    , Servings
    • Difficulty


Appears in

By Eileen Yin-Fei Lo

Published 2009

  • About

I have selected this lovely vegetable for my first Stir-fry for its inherent crispness, which must be preserved as it is cooked and served. Shanghai bok choy its stalks light green, its leaves dark green, is a distinct type of bok choy It is said to have been first grown around Shanghai, thus its name. And in truth, as I was growing up, I don‛t recall seeing it in Guangdong. Although it is similar to all other types of bok choy, it is prized because once it has been blanched to soften and t