A perfect way to use Tarragon I stir-fried my baby bok choy and added the dressing as it cooked. The lemon and tarragon work perfectly with the cabbage taste. It was so easy but something different. I can see serving this to guests as an unexpected side. Pros: Ease
Hands down favorite As a long time bok choy/shanghai lover I've prepared it many ways but this recipe is my all time favorite. Something about the crispy curled edges of the leaves mixed with the tender crunch of the stems and the delectable flavor of tarragon and mirin with lemon just makes my toes curl!
YUM! This is now my favorite way to have bok choy. The leaves got melt-in-your-mouth crisy and delicious. My husband ate almost the whole batch himself and could've had another easily. I followed the recipe and it was perfect. I might add spice if I wasn't already serving it with something spicy. The only con was that leaves in contact with the baking sheet burned a bit which tasted great but left my kitchen a little smokey. Totally worth it! Pros: So easy and tasty!
The highlight of the meal! This recipe really knocked our socks off. I normally steam or stir fry my bok choy but I'll use this method any time I don't mind turning on the oven. I had a large quantity of the vegetable so I quadrupled the recipe (except for the oil which I didn't quite triple) with great results. I used the recommended substitution of sherry plus sugar for the mirin. I also subbed a pepper blend that included some hotter peppers along with the black for a little more of a kick. We loved the garlicky piquant fresh flavor. Outstanding! Pros: Simple preparation Very flavorful Great texture Cons: Fat content
Delicious. I used way more than four baby bok choys. More like eight to ten as mine were small. Cut each in half and tossed with same amount of sauce that recipe called for. Thank you so much. Great recipe when your other stovetop units are busy cooking entree and starch. Thank you!
