An introduction to two kinds of bok choy, including regular bok choy and Shanghai bok choy and their baby bok choy variations.
Last month, I cooked boy choy for the first time - at least I thought so. Turns out, that bok choy was actually Chinese cabbage, a variant for sure but also decidedly different, more like Napa cabbage or even romaine lettuce. So when both baby bok choy and baby Shanghai bok choy showed up in the produce section at my neighborhood international market, I decided to tackle bok choy, for real this time.
And I love the concept of this recipe, just skillet-browned bok choy which finishes cooking in a soy-vinegar glaze. It's good -- very good, even -- but the soy overpowers the flavor of the bok choy itself. So this recipe is perhaps suited for someone who loves bok choy and is looking for a new way to cook it, versus a neophyte like myself who's getting acquainted for the first time. (Or you could just use about a tiny splash of soy sauce.)
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