Originally Posted by
gaobest
I’m really enjoying bok choy in an extremely basic boring method - just lightly sautéed in olive oil, then “boiled” with a cup of water and a lid over the pan. Is this normal because broccoli doesn’t taste as great if cooked like this.
Broccoli is a different beast. As the comparison usually goes, it's more akin to gailan. Not sure what a western equivalent to bok choy would be... Maybe romaine?
Personally I prefer to do a quick blanch then stirfry baby bok choy... Maybe add some salted fish or baby shrimp...