I always wondered how Chinese restaurants got the texture of the chicken so smooth. Now I know. I choose to add some quartered white mushrooms before adding the bok choy. I skipped the scallions and it still had nice flavor.
Coconut Soup with Bok Choy ~ When we discovered bok choy, we fell in love and needed to have it in everything. I loved this recipe although I cooked it. I used a can of coconut milk and sauted the mushrooms before adding them. I also added quinoa for some thickness, adding the bok choy last so it was tender but not over cooked.
NYT Cooking: This recipe works equally well with bok choy or sturdy greens, both of which have tough ribs and leaves that have a cruciferous flavor. I steam them for a minute before stir-frying so the leaves won’t be too tough.