Techniques How-To How to Start Using Bok Choy By SAVEUR Editors | Published Mar 23, 2020 6:03 PM Techniques A handful of soybeans and fresh spinach lightens up this Chinese restaurant favorite. Get the recipe for Spinach and Edamame Egg Drop Soup ». Farideh Sadeghin SHARE Stir-Fried Mushrooms and Bok Choy (Donggu Pei Shucai) Bok choy undergoes a pleasing transformation when stir-fried: the crunchy white stem develops a caramelized flavor, and the leaves wilt slightly, acquiring a mild sweetness. Taiwanese Beef Noodle Soup (Hong Shao Niu Rou Mian Pork and Cabbage Potstickers Chinese New Year has come and gone, but that doesn’t mean you can’t keep celebrating with these easy-to-make potstickers. Get the recipe for Pork and Cabbage Potstickers » Trout “Reuben” Chef Steven Brown uses pumpernickel rolls for this “punk rock sandwich with a $25 cleaning bill;” but you could use any roll you like. Get the recipe for Trout “Reuben” » Sho’ Nuff Noodles We first fell in love with these lightly spicy lo mein noodles when chef Marcus Samuelsson dropped by our kitchen to test drive some recipes for his Harlem restaurant, Streetbird Rotisserie. Laced with oyster sauce, ginger, and yuzu kosho and tossed with pickled mustard greens, the dish is a medley of sweet, tangy, spicy, and sour. Get the recipe for Sho’ Nuff Noodles » Asian Greens with Garlic Sauce Asian Greens with Garlic Sauce How-To MORE TO READ RELATED The Saxelby Cheesecake Plums, vanilla bean, and fresh chèvre sparkle in Caroline Schiff’s sweet tribute to the legend of American-made cheese. READ NOW RELATED Kosher Cachopa Michael Twitty’s take on Cape Verde’s iconic, hearty stew honors the island nation’s Jewish roots. RELATED Quick-Pickled Beets This stress-free method will have you snacking on nature's candy without the post-canning cleanup.