WHY THIS RECIPE WORKS Bok choy takes well to being braised in a covered pan with some seasoned liquid, as you might with kale or another sturdy green. We first stir-fried the stalks to give them some light color and then added the greens and some stock and let the bok choy simmer away. After a few minutes, the stalks were soft but not mushy, their texture creamy and delicious, the leaves completely tender. This dish is fairly brothy, making it an excellent accompaniment to seared pork chops, sautéed chicken breasts, or a firm fish like cod. You will need a 12-inch nonstick skillet with a tight-fitting lid for this recipe.
Serves 4 to 6
Total time: 25 minutes
INGREDIENTS
- 2 tablespoons vegetable oil
- 1½ pounds bok choy, stalks halved lengthwise then cut crosswise into ½-inch pieces, greens sliced into ½-inch-thick pieces
- 4 garlic cloves, minced
- ½ cup chicken or vegetable broth
- 1 teaspoon rice vinegar
- Salt and pepper
PREPARATION
- Heat oil in a 12-inch nonstick skillet over high heat until just smoking.
- Add bok choy stalks and cook, stirring constantly, until edges begin to turn translucent, about 5 minutes.
- Stir in garlic and cook until fragrant, about 30 seconds.
- Add broth and bok choy greens. Cover, reduce heat to medium-low, and cook, stirring occasionally, until bok choy is just tender, about 4 minutes.
- Uncover, increase heat to medium-high, and cook for 2 minutes.
- Stir in vinegar and season with salt and pepper to taste.
- Serve.
VARIATION
- BRAISED BOK CHOY WITH SHIITAKE MUSHROOMS:
Microwave 1 cup water and ¼ ounce dried shiitake mushrooms, covered, until steaming, about 1 minute. Let sit until softened, about 5 minutes. Drain mushrooms in fine-mesh strainer lined with coffee filter, reserve ½ cup strained liquid, and slice mushrooms ¼ inch thick. Substitute 1 tablespoon grated fresh ginger for 2 garlic cloves and substitute mushroom liquid and mushrooms for chicken broth.
