Braised Baby Bok Choy
Baby bok choy is more tender than the vegetable is at full size -- try it with using this simple preparation.
- Total Time:
- Servings: 4
Source: Martha Stewart Living, July 2004
- 1 tablespoon vegetable oil
- 8 heads baby bok choy, trimmed, and halved lengthwise if large
- 1/4 cup homemade or low-sodium store-bought chicken stock, or water
- 3 tablespoons soy sauce
Heat oil in a large skillet over medium-high heat until hot but not smoking. Add bok choy, and cook, turning once, until just beginning to turn golden, about 2 minutes. Add stock and soy sauce. Cover; reduce heat to medium, and simmer until bok choy is tender, about 5 minutes. Transfer bok choy to a serving platter, reserving cooking liquid in skillet.
Cook liquid over medium-high heat until it is reduced by half, 1 to 2 minutes. Pour over bok choy, and serve.