this post was submitted on 25 Apr 2024
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Hello! I really, really love bok choy, but every time I prepare it it turns a little sour. My intent is to eat it as part of a simple vegetable stir fry.

I love blanching when it comes to green beans/peas, steaming when it comes to Broc/cauli, and stir fried for all else..

What is your favorite way to prepare bok choy to achieve the best crunchy-and-tender texture?

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[–] [email protected] 10 points 6 months ago* (last edited 6 months ago)

When are you adding the bok choy to your stir fry? I’d wager you’re over cooking it; try adding it much later to the cooking process. It should only take a minute or two at most to cook.

The greens are also quite bitter, so possibly don’t use all of the leaf.