Share a little about the ingredients and techniques used to create this dish/item. I used about a pound and a half of bok choy, white stemmed and dark-green leaved, with chopped garlic, ground black pepper, Asian fish sauce and oil for stir-frying it all into supper! What advice would you give someone starting this project? I used the recipe in my Everyday Thai Class materials, just changed the variety of bok choy/Asian cabbage in this version.
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