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?
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.
You could try separating the leafy part from the stem. Cook the stem with everything else but don’t throw the leafy part in until the very end when you’ve turned off the heat. The residual heat from everything else should be enough to wilt the greens.
This is what I do, and it works really well!
Mmm I love bok choy. Hot and fast is my preferred method. Get a quick char going and you’re done.
I chop it up and steam it by putting it in a sauce pan with a small amount of water with a lid. Never had any problems with bitterness.
