Baby bok choy, which is more tender than the vegetable is at full size, is sold at Asian markets and many grocery stores. If you can't find baby bok choy, use one head of regular bok choy. Cut it in half lengthwise, and cut each half into quarters.
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.
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