Bok choy's the bomb. The three keys to cooking it are as follows: Cook it in a hot oiled pan, keep it moving, and leave some crunch in it. Bok choy really only needs a couple minutes or else it'll lose its awesome texture. I usually cook it with sesame oil, garlic paste, salt and pepper. This time I used it as a landing base for spicy pork and eggplant.
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