Creamy Bok Choy Salad | Chef John’s Cooking Class

Trim off some old parts on the bottom ends of the bok choy, then split into two lengthwise. Cut the mushrooms into slices. Cut carrots into flower-shaped slices.

In a medium stockpot over high heat, bring 2qt water to a boil. Add baking soda and salt. Quickly pass the bok choy through the boiling water for about 15-20 seconds, Drain and soak in ice water.

In a cooking pan over medium heat, first, add butter and flour, stir fry for 1-2 minutes(must stir fry flour in butter to thicken the milk.), then add mushroom slices, stir fry until fragrant, then add milk, salt, and sugar, stir fry 1-2 minutes until thickened. Add carrots slices and mix well in the end. According to personal preference, you may add rosemary and thyme to enrich the flavor.

Place bok choy in a plate, pour the sauce on one side of the plate. Dip the bok choy in the sauce when eating.