Steamed Bok Choy
Chef Ann Cooper formerly of the Ross School – East Hampton, NY
Adapted by StarChefs

Yield: 25 Pounds/200 Servings (2 ounces each)

Ingredients:
  • 25 pounds bok choy, cut into bite-size pieces
  • Salt and pepper, as needed

Method:
Place bok choy in steamer and season with salt and pepper. Steam for about 1 minute, depending on size of cut and variety of bok choy.


 

 

 

   Published: February 2005