I need to figure out how to prepare baby bok choy

Hello! I really, really love bok choy, but every time I prepare it it turns a little sour. My intent is to eat it as part of a simple vegetable stir fry.

I love blanching when it comes to green beans/peas, steaming when it comes to Broc/cauli, and stir fried for all else…

What is your favorite way to prepare bok choy to achieve the best crunchy-and-tender texture?

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