Wednesday, June 19, 2013

Braised Baby Bok Choy

Baby bok choy is a delicious and easy Asian vegetable. I was delightfully introduced to it in my crop share. To really highlight its natural flavor, I braised it with a hint of sesame oil. In no time, the baby bok choy is tender and ready to serve. It is great for adding to a weeknight meal to switch things around. If you always find yourself reaching for broccoli or spinach, next time you should pick up some baby bok choy instead.

Recipe yields 6 servings

1 tsp extra virgin olive oil
4-5 baby bok choy
1 cup chicken stock
1 tbsp sesame oil

Wash the baby bok choy and trim the rough ends off the bottom. Dry off the leaves.

In a deep skillet, heat the oil and add the baby bok choy.

Cook until the leaves begin to wilt, about 2 minutes. Be sure to rotate the baby bok choy after the first minute.

Once the leaves have wilted, add the chicken stock and sesame oil. Bring to a boil, lower the heat and cover. Simmer for 5-8 minutes or until tender. Remove to a serving dish.

Bring the excess liquid to a rolling boil and cook until it has reduced and thickened.

Pour the glaze over the baby bok choy and serve hot. Enjoy!