Recipe: Bok choy, like Mom used to make | Honolulu Star-Advertiser
Whole baby bok choy is cut straight down the middle, stem and all, then quickly charred in a pan in very hot oil and drizzled at the end with shoyu. Done right, the result is a smoky, salty, still-crunchy veggie that’s almost decadent.
Whole baby bok choy is quickly charred in a pan in very hot oil and drizzled at the end with shoyu. Done right, the result is a smoky, salty, still-crunchy veggie that’s almost decadent. Read more
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