Saturday, June 30, 2012



 Bok Choy is one of my favorite Asian greens. It is full of vitamins and nutrients and low in calories. If it doesn't sound like something you have tried before and you eat Chinese food chances are you have had it. In most Chinese restaurants it is shredded and added to soups or chopped and added to stir-fries.

You can find Bok Choy at most Asian markets and more and more of the local markets carry it now. I buy mine at the Asian stand at our Farmer's Market. You can braise these whole but since I like to buy organic I cut the base off and clean each leaf well. Little bugs are crazy about Bok Choy too and they like to hide in the base and the center.

This method of cooking the greens really help it to retain its sweet, crisp, succulent flavor. You give it a quick braise in broth and butter and then reduce the broth and add some sesame oil. Throw in some minced ginger if you happen to have it around. 


1 cup chicken broth
2 TBSP. unsalted butter
3/4 lb. baby bok choy, trimmed and washed
1/2 tsp. Asian sesame oil
Freshly ground black pepper

Bring broth and butter to a simmer in a deep large heavy skillet. Arrange bok choy evenly in skillet and simmer, covered, until tender about 5-10 minutes. Transfer bok choy with tongs to a serving dish and keep warm, covered.

Boil broth mixture until it is reduced to about 1/4 cup. Stir in sesame oil and add pepper to taste. Pour mixture over bok choy and serve

Makes 2 servings.

Recipe slightly adapted from Gourmet magazine.

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