Zhenjiang Cu

Wash Bok Choy thoroughly, trim the ends, and separate the leaves if large, or halve lengthwise if small.

Bring a pot of water to a rolling boil. Carefully add the Bok Choy and blanch for 1 to 2 minutes until tender-crisp and bright green.

Immediately remove the blanched Bok Choy from the boiling water and plunge into an ice bath or rinse under cold running water to stop the cooking process. Drain well.