sunday night suppers

There aren’t many green veggies our boys will eat besides spinach and green beans. But when Mike discovered bok choy and all the beautiful vegetables he could buy at his favorite shopping spot, the Buford Highway Farmers Market, well, we’ve been eating this Chinese cabbage ever since. Here’s our easiest way to prepare it.

Braised Bok Choy

1 can chicken or vegetable broth

4 tbsp butter

1 lb bok choy, trimmed

1 tsp Asian sesame oil

1 tsp soy sauce

1/2 clove minced garlic

Salt and pepper to taste

Trim just the very ends off the stems, leaving bulbs intact. Bring broth, butter, oil and soy sauce to simmer in large, deep skillet. Arrange bok choy evenly in skillet and simmer, until tender, about 5 minutes. Transfer with tongs to serving dish. Boil broth mixture and reduce to about 1/4 cup. Pour mixture over bok choy and serve.

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