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Do you know what Chinese dish is it? - Page 2

post #31 of 32
Thread Starter 
Quote:
Originally Posted by French Fries View Post
 

@joedix maybe it would be worth asking the restaurant next time you eat there?


Yeah, I have thought about asking but I realised that I have too many questions to bomb the lady that's serving :D

post #32 of 32

As I said, there are two kinds of bok choy. They are both dark green. They will remain dark green even overcooked. If you Google Image you you will see what I mean.

 

Napa is yellow, and some times very light green. Napa is used often because they taste good and about 1/3 the price, and they can be kept for  along time without wilting.

 

dcarch

 

Overcooked bok choy

 

 

 

 

 

 

 

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