- Most Helpful
- Highest Rating
I loved the rice vinegar and the garlic. I struggled w/ the instructions regarding how hot the pan should be. I will make again.
A wonderfully healthy and simple way to cook greens for a side dish that really would complement any meal. I cooked them in a wok and used bok choy and baby spinach leaves, and since I didn’t have any rice wine or saki I used dry white wine (not quite Asian, but it was the best I could do). I also used less salt, probably about a ¼ teaspoon, and I added a handful of toasted pine nuts right at the end, after the greens had been transferred to a serving plate. Then for a real cross-cultural mix (explicable only by the fact that the Zaar Tour is currently visiting Asia and Scandinavia, simultaneously), I served these fabulous and flavoursome greens with steamed rice and with Amis’ decadently delicious and very creamy Finnish Baked Mushrooms Finnish Baked Mushrooms. Well, it might sound like an odd mix, but it worked! And it was certainly better that I hadn’t used saki or rice wine. Hey Jude, I’ll be making this recipe again. Everyone loved it!
I liked how fresh the greens tasted, but I think I would have preferred soy sauce to plain salt. I used an Asian green I bought at the farmers' market - I think the lady called it something like "yau choy."
This is delicious! I sliced baby bok choy diagonally, and followed the recipe in other respects. There was enough crunch left to provide texture, and the garlic added a lot of flavor. A wonderful side dish for a Chinese meal. Thank you very much for sharing this recipe.