Name: Bok Choy Braised with Garlic
Total time: 30 min
Ingredients: 2 tablespoons peanut oil; 1 medium head bok choy (1 1/2 to 1 3/4 pounds), prepared according to illustrations below, (about 5 cups each sliced stalks and sliced greens); 4 medium cloves garlic, minced or pressed through garlic press; 3/4 cup chicken stock or canned low-sodium chicken broth; Salt and ground black pepper; 1 teaspoon unseasoned rice vinegar

Why This Recipe Works

As we developed our baby bok choy recipe, we arrived at a cooking method that allows this Chinese cabbage to live up to its crisp-tender, flavorful potential. With bok choy, unlike many greens, both the stalks and the leaves are to be savored, so we cooked them separately to avoid undercooking the stalks and overcooking the leaves. Braising was the best method for obtaining maximum flavor while still retaining bok choy’s characteristic crunch.

Before You Begin

This dish is fairly saucy, making it an excellent accompaniment to seared pork chops, sautéed chicken breasts, or a firm fish such as cod.

Instructions

Heat large nonstick skillet over high heat until hot, about 2 minutes. Add oil, swirl to coat pan bottom. Add bok choy stalks and cook, stirring frequently, until lightly browned, 5 to 7 minutes. Add garlic and cook, stirring frequently, until fragrant, about 30 seconds. Add bok choy greens, chicken stock, and salt and pepper to taste. Cover, reduce heat to medium-low, and cook, stirring twice, until bok choy is very tender, 8 to 10 minutes.

Remove cover, increase heat to medium-high, and cook until excess liquid evaporates, 2 to 3 minutes. (Bok choy should be moist but not soupy.) Stir in rice vinegar and adjust seasonings with salt and pepper; serve immediately.