I had given up on bok choy, because I was caught in a rut, adding it to my soggy stir-fries and not much else. I felt guilty, because I was really giving up on myself. It certainly isn’t bok choy’s fault—though it should take credit for causing so many impulse purchases.
I know I’m not alone. How can you resist that striking beauty? You see those curves, and that sharp contrast between white, crunchy stalks and dark green leaves, and next thing you know, it’s in your cart. You latch onto one halfway decent way to prepare it, and call off the search. Soon, you’re bored out of your mind.
