I have always loved the idea of stir fry, throw some veggies and maybe some tofu or chicken all together in a hot wok, stir it up a bit and you've got dinner! Amazing! The reality however has never been so dreamy. Rubbery mushrooms, painfully wilted veggies, and you don't even want to know about the culinary sins I have created involving toasted sesame oil.
All of this culminated to make me believe that it was simply beyond my grasp to properly cook bok choy. It was a mysterious freak of the vegetable world that I just couldn't crack, until now.
The problem was exactly what I described above as my idea of a stir fry - throw everything in a pot - together - at the same time. Of course, the result of this method is that some things will cook faster and be overcooked, while others will barely be cooked at all. Even my nemesis the Bok Choy needs to be divided up and cooked in stages.
