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!
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!