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Braised Bok Choy

2 Ratings: 5.0
A vegetable recipe

1 tablespoon butter
4 heads baby bok choy
1 cup stock (vegetable, chicken, or beef)

Heat butter in a skillet over medium-high heat.

Add bok choy, and cook, turning once, until just beginning to turn golden, about 2 minutes.

Add stock. Cover; reduce heat to medium, and simmer until bok choy is tender, about 5 minutes.

Transfer bok choy to a serving platter, reserving cooking liquid in skillet.

Cook liquid over medium-high heat until it is reduced by half, 1 to 2 minutes. Pour over bok choy, and serve.

1 review about Braised Bok Choy

Amazing un-bitter Bok Choy recipe!

  • Jan 28, 2010
  • by
Rating:
+5

Braised vegetables have been a recent revelation of mine. Probably since watching Julie and Julia four times in a row (Once at my house, twice on the airplane, and had to rewatch with momma again.) I never understood the concept until that movie.

I came over this recipe one day while looking for a side to serve with BBQ tofu. It was so quick and easy, and I already imagined it to be super flavorful.

Total cooking time was under 8 minutes and went by super fast, before the tofu was even heated up, the bok choy was done and I couldn’t help myself but try it.

SO GOOD. The leaves and stem were so flavorful and tender. The leaves really cooked down, and it was about half the amount of food I had before I started. I couldn’t stop eating it, and by the time the tofu was done I had ran out of the bok choy. Woops!

I had intended of saving half for lunch the next day, but I guess it wasn’t enough! I had one head of bok choy, and it took me five minutes to devour it all. Next time, I am definitely making at least two, but probably more.

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