Description
Nearly every family stir-fries bok choy year-round, but it’s also prized as a vegetable for such special occasions as New Year’s. The mastery here is in choosing young tender bok choy, no more than eight inches in length. Or, occasionally, you might get lucky enough to find hearts of bok choy, bok choy sum, in the produce market. Unlike the older bok choy, these vegetables are so tender that the stalks do not need to be peeled. Stir fry the vegetables on high heat just until the greens are bright and the stalks are tender. A minute too much, and the vegetables lose their essence. Bok choy found in Western supermarkets is often old and past its prime, while the bok choy available in Asian markets is far superior in quality and much less expensive.
