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?
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.