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Simplest Bok Choy, Buttered and Cheese-Dusted
- Serves
4
Published 2001
A brief simmer in water to which oil and/or butter has been added transforms bok choy. Choose vase-shaped Shanghai type or small, pearly-stemmed Canton, or the heart (sum) of either. Select heads of equal size so they cook evenly. For variety, toss with minced fresh dill and chives instead of cheese.
Ingredients
4 to 6 8 to 10 1¼ to 1½ pounds
Method
- If individual bok choy weighs 4 ounces or more, halve lengthwise; if smaller, leave whole and cut a deep slit in the base. With leaf tips down, plunge into water, dunking energetically to reach sandy depths. Repeat until bases of stalks are clean.
- Arrange bok choy in very wide deep skillet. Add water to just cover. Add salt and oil. Cover and bring to a boil. W
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