What I love most about cooking with Baby bok choy is that it isn't your everyday veggie like broccoli or green beans. Many associate bok choy with Aisian cuisine, however this tasty veggie can be prepared in many ways.
I love the idea of simmering the bok choy in a rich, garlicky broth. I am drawn to sauce of any kind so this recipe really appeals to my tastebuds. It pairs nicely with brown rice and I have been known to eat leftovers for a mid-morning snack.
Baby Bok Choy Simmered in Broth
baby bok choy- as many as you like
freshly minced garlic, between 3-5 cloves
enough veggie broth to simmer bok choy. I like Better Than Bouillon reduced sodium vegetable base
cooking spray and olive oil
salt and freshly ground pepper to taste
Pull off any outer browned leaves. Slice baby bok choy in half lengthwise. Put in a big bowl of clean water to wash out the dirt and grime. Coat a large pan with cooking spray and drizzle with a few teaspoons of olive oil. As pan is warmed, add bok choy cut side down and sprinkle with salt and pepper. Cook for a few minutes on low to medium heat just until starting to brown. Add broth and garlic. Simmer until stalks are tender. Serve baby bok choy and broth over brown rice. Enjoy!
Slice baby bok choy in half lengthwise.
Put baby bok choy in a large bowl of clean water and swish!
Add baby bok choy to heated pan, cut side down.
Add garlic and broth to cover about 1/2 way of bok choy, you don't want them submerged. As they cook, the broth will reduce. Taste broth before adding final salt. You may not need it.
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