Bok choy is a Chinese cabbage, that is common in stir-fries. Bok choy is versatile outside the wok as well! Try grilling the stalks, like in this recipe with miso. I like to serve bok choy in wedges, with a fork and knife. It makes for a substantial side dish. Braised bok choy is very easy to make, and this recipe would work well with many of the greens and brassica we grow. If you prefer to use bite-size pieces decrease the cooking time. For the liquid, water will work, but if you have it use chicken stock or vegetable stock. It adds a lot of flavor and you won’t need much salt at the end. Start by rinsing the bok choy and cutting into wedges.
Rinse in between the stalks carefully, if any leaves fall off just add them to pan whole. Heat one cup of water or stock in your largest sauté pan with minced garlic and a tablespoon of sesame oil.
When the water starts to simmer add the bok choy to the pan, and cover. If the lid doesn’t fit all the way, push the bok choy down after a few minutes and cover. Cook for about ten minutes, less for bite size pieces. Stalks should be tender.
Transfer Bok Choy to a shallow serving dish and pour any leftover braising liquid and the garlic over the top. Sprinkle salt + pepper over the top if using water, and serve.
Braised Bok Choy
1 head of bok choy, washed and quartered
2 cloves garlic, minced
1 tablespoon sesame oil
1 cup chicken or vegetable stock (or water)
Salt + pepper if using water
Bring water, sesame oil, and garlic to a simmer over medium heat in a large sauté pan. Add bok choy, reduce heat to medium low and cook about 10 minutes or until stalks are tender. Transfer to a shallow serving dish and pour leftover braising liquid and garlic over the top. Add salt + pepper if necessary.