I basically have green vegetables in every meal, which is necessary from a health perspective. Stir-frying greens is relatively simple, and it only takes a few minutes. In my opinion, all kinds of vegetables can be stir-fried, as long as they are leafy greens. A little oil, minced garlic, and a pinch of salt make a plate of stir-fried vegetables.
Today’s protagonist is bok choy, and there are many types of Chinese cabbage. It doesn’t matter if you don’t know it, just stir-fry it. This water of this bok choy will come out a little more when stir-frying. Not as dry as flower cabbage.
