Bok choy is one of my favorite greens to stir-fry. Not only do I love the taste of bok choy, but it’s also a very nostalgic food for me. Growing up in Shanghai, my family would buy the freshest bok choy at the daily farmer’s markets. My mother made bok choy almost every other day, and I never got tired of it.
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Inspired by a delicious dressing at one of my favorite lunch spots in Westport, CT, I set out to make my own version of lemon garlic dressing. I love this dressing because it transforms a simple meal into something with bold character.
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I love fennel, a nutritious flowering perennial herb that has a subtle anise aroma and flavor. Like many members of the carrot family, every part of the fennel plant is edible. This includes the crunchy and slightly sweet bulb, the green stems (which tend to be tougher in texture), and the herb’s thin and delicate leaves.
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