Two batches of braised bok choy this week, both came out perfect. I’ll keep at it, purposely buy the larger bok choy next week, and post back.
Related note, my mother tells me “don’t you know lemon juice will prevent tenderizing vegetables” (came up in a discussion about asparagus). So it’s also common wisdom in Pakistani cooking. Seems like I need to listen to her instead of learning from “Internet”.
