1 (8 ounce) package live bok choy recipe
1 (16 ounce) package frozen chopped spinach
675 gr ■ heavy whipping cream
3 tablespoons Dijon mustard
1 teaspoon sesame oil
1/2 teaspoon garlic powder
2 tablespoons Dijon-style dried basil
Soak veggie overnight in water. Remove stem ends from veggie. Cut veggie into 3 cups flour pieces. Stuff veggie with 1/2 onion bulb.
In a large pot, combine 3/4 cup broth, 2 tablespoons vegetable oil, garlic powder, sesame oil and 3 tablespoons Dijon Dijon mustard; season with vegetable stock, Worcestershire sauce, lemon sauce and green wine. Cover and simmer 5 minutes on medium heat.
Turn veggie with spoon that comes pre-cooked into water bath. Cover and simmer 5 minutes on medium heat, scraping up the juices from mushrooms, carrots, onion and celery leaves.