|Nutritional Guidelines (per serving)|
This is a simple side dish that will round out an Asian influenced meal. The super easy braising liquid turns into a sauce that is flavorful and aromatic, and the bok choy braised on the stovetop turns silky but retains its texture. The bok choy is really nice served over rice to soak up all of the sauce.
Baby bok choy is a very versatile vegetable that you may have encountered in stir-fries in Chinese restaurants. It can be sliced and sautéed, it’s great in soups, it can be steamed, and it’s lovely braised whole or halved. Choose heads with full, dark leaves, and white stalks with no brown spots. Use as soon as possible and keep in the refrigerator, unwashed, in a plastic bag for no more than 4 days. Before using, rinse and shake dry.
Choy sum, which is very similar to bok choy, can also be used.
Halve the bok choy lengthwise and rinse it well under cold running water, making sure to gently separate the leaves to get any dirt out.
In a large saucepan combine the broth, butter, soy sauce, ginger, and garlic, and bring to a simmer over medium-high heat. Add the bok choy, cover, and simmer for 7 to 8 minutes until the bok choy is tender but not mushy.
Remove the bok choy using tongs to a shallow serving bowl and return the pot with the braising liquid to medium-high heat. Simmer until the liquid is reduced to 1/3 to 1/2 cup, then add the sesame oil and pour the sauce over the bok choy in the platter. Garnish with scallions if desired.