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The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About
Bok choy is a dark-leafed Asian brassica with crisp white stems that is used extensively in the cooking of China and Southeast Asia. It is lightly cooked as you would spinach and may be briefly blanched in boiling water, stir-fried or wilted in very hot oil.

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