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Braised Baby Bok Choy

paula

In attempt to use the last of the massive amount of baby bok choy I purchased, I decided to put my own spin on braising them.

They turned out tender, yet firm, and had a light, slightly sweet taste.  The addition of a few red pepper flakes gives it a slight warmth as well, but those can easily be left out.

: Braised Baby Bok Choy
  1. Several Baby Bok Choy
  2. 1/2 Tbsp. Butter
  3. 1/2 Tbsp. Extra Virgin Olive Oil
  4. Pinch of Red Pepper Flakes, optional
  5. 1/2 c. Vegetable or Chicken Stock
  6. 1 Tbsp. Maple Syrup or Brown Sugar
  7. 1 Tsp. soy sauce
  1. Split baby bok choys in half.
  2. Clean thoroughly under running water or soak in a bowl of cold water.
  3. Cut off some of top green leaves, if desired.
  4. Melt butter in large skillet.
  5. Add oil and pepper flakes (if using).
  6. Stir in stock, syrup (or sugar) and soy sauce.
  7. Taste and adjust to taste as needed.
  8. Place bok choy cut side down in pan and cover.
  9. Cook for 3 – 4 minutes.
  10. Turn over bok choy, cover again, and cook an additional 3 – 4 minutes.
  11. Cook until bok choy has reached its desired tenderness.

 

 

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