This was inspired by a recipe on SimplyRecipes.com. I don't usually plan on left overs for this dish because I like the bok choy cooked fresh so it is tender crisp. You can reduce prep time by using frozen onion and mushrooms and jarred garlic. To chop bok choy: Trim the rough edge off the root ends of the bok choy, then cut accross the stem just below the leaf. Slice the white stem portion into 3 or 4 strips, then cut accross to dice. Slice the leafy top crosswise and then cut each strip into 1 inch pieces.
 | Rating: 0 Created: Feb 20, 2014 6:09:42 PM |
from Food.com: Asian Recipes http://ift.tt/1l87lto
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