Bok Choy Braised with Garlic
By America's Test KitchenPublished on October 5, 2011
Time
30 minutes
Yield
Serves 4 as a side dish
Ingredients
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.
Time
30 minutesYield
Serves 4 as a side dishIngredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
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.
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