I liked the photo which showed big stems and leaves of Bok Choy almost like a garnish.
And this sounded good:
"For the best texture, choose larger bunches of bok choy, which will remain crisp-tender after cooking."
But reading lower, I saw:
" thinly sliced bok choy "
" sauté 8 minutes, or until vegetables turn golden "
" simmer 3 minutes "
Three minutes of simmering will turn whole leaves soft and mushy.
Eight minutes of sauteing in hot oil will make "thin slices" of stem turn to weak Jell-O!
Oh, well, I know very little about cooking.
