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!