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The world of fermentation.
In traditional recipes for Chinese soy-braised greens, the greens are likely to be blanched before they’re quickly cooked with ingredients that supply high-impact flavor. In this recipe, however, we stir-fry baby bok choy with aromatics, then braise them in a mixture of Shaoxing rice wine and soy sauce, with sugar for sweetness and sesame oil for nuttiness. A few minutes of uncovered cooking drives off excess moisture, leaving the greens meltingly tender and coated in a light savory-sweet sauce. Serve with steamed fish or spooned atop a bowl of rice.
tablespoons grapeseed or other neutral oil
pounds baby bok choy, trimmed and cut crosswise into 1-inch pieces
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