Letting the bok choy get nice and browned in some places–what the Chinese call “the breath of the wok”–adds a smoky savoriness to the fast, stir-fried side dish.
[amd-zlrecipe-recipe:54]
Letting the bok choy get nice and browned in some places–what the Chinese call “the breath of the wok”–adds a smoky savoriness to the fast, stir-fried side dish.
[amd-zlrecipe-recipe:54]