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Braised Bok Choy with Garlic, Master Recipe for
Nb persons: 4
Yield: one cup each
Preparation time:
Total time:
Source: Perfect Vegetables
| 2 T | peanut oil |
| 1 medium head | bok choy, 11/2 to 1 3/4 pounds (5 cups each sliced stalks & sliced greens, prepared according to the instructions below) |
| 4 medium cloves | garlic, minced or pressed through a garlic press |
| 3/4 c | low-sodium chicken broth |
| salt and pepper | |
| 1t | rice vinegar |
1. Heat the oil in a large nonstick skillet over high heat until almost smoking. Add the bok choy stalks and cook, stirring frequently, until lightly browned, 5 to 7 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
2. Add the bok choy greens, broth, and salt and pepper to taste. Cover, reduce the heat to medium-low, and cook, stirring twice, until the bok choy is very tender, 8 to 10 minutes
3. Remove the cover, raise the heat, and cook until the excess liquid evaporates, 2 ~o 3 minutes. (The bok choy should be moisl but not soupy.) Stir in the vinegar and adjusl the seasonings, adding salt and pepper to taste. Serve immediately.
Triming Bok Choy;
1. Trim the bottom inch from the head of bok choy. Wash and pat dry the leaves and stalks. With a chefs knife, cut the leafy green portion away from either side of the white stalk.
2. Cut each white stalk in half length wise and then crosswise into thin strips
3. Stack the leafy greens and then slice them crosswise into thin strips. Keep the sliced stalks and leaves separate
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