The secret to tender, lightly bronzed bok choy is to brown first, then reduce the heat and gently sauté until tender. We kick up the heat with red Fresno chile; use just one or omit and double the garlic. Ginger-Chile Bok Choy
The secret to tender, lightly bronzed bok choy is to brown first, then reduce the heat and gently sauté until tender. We kick up the heat with red Fresno chile; use just one or omit and double the garlic. Ginger-Chile Bok Choy