Asian Greens (Bok Choy)

Cut larger bok choy in half lengthwise so stems and leaves cook evenly

Don't overcrowd the bag—greens need space for water circulation

Add a tablespoon of oil to the bag to help conduct heat and prevent sticking

This softer texture works better for mixing into dishes than serving whole

Perfect for traditional Chinese preparations where tender greens are expected

Can be chopped after cooking for adding to fried rice or noodle dishes