Steaming this popular Chinese vegetable with chile, garlic, and ginger spices up its otherwise subtle essence. We love baby bok choy for its small size and tender leaves, but this recipe can also be made with regular bok choy sliced lengthwise into 1 1/2-inch pieces.
The beauty of this recipe for twice-cooked pork, brought to us by Martha's friend Lily Mei, lies in its frugality. The pork's first cooking -- simmering in water -- yields a broth that can become a flavorful soup.
Wonton wrappers -- an easy alternative to homemade pasta -- encase
tender oyster mushrooms, smoky prosciutto, and vitamin-C-rich ruby chard (diced stems
are on top). The ingredients add up to a substantial filling -- minus the usual high-fat cheese.