Last week in honor of Chinese New Year, a lovely case of fresh baby bok choy — straight from Chinatown — was delivered to our Convent door, a generous gift from the parents of one of our Sisters. In the middle of winter, it’s a real treat to add fresh and tasty vegetables to our dinner. Baby Bok Choy is the tender rendition of a Chinese cabbage and a great source of beta carotene, which has been scientifically proven to act as a dietary antioxidant. Its name is derived from the Chinese name for “soup spoon” because of the shape of its leaves. Baby Bok Choy requires delicate cooking and is a wonderful accompaniment to fish, tofu, pork and poultry. We hope you enjoy this as much as we did!
SERVINGS2peopleCHANGE SERVING SIZEpeople |
COOK TIME10 - 15minutes |
PREP TIME5minutes |
READY IN15minutes |
Ingredients
- 6-8 heads baby bok choy
- 2 tbsp. butter
- 1 clove garlic peeled and smashed
- 1/2 tsp. sugar
- 1 cup white wine
- 1 cup chicken broth or vegetable broth
- 1 scallion for garnish
Instructions
- Slice baby bok choy in 1/2 lengthwise and place in a large bowl of cold water to soak.
- Using a large non-stick fry pan, melt the butter and add the smashed garlic. Move around in the pan to infuse the butter, but don't let it burn.
- Place the bok choy, cut side down in the pan and saute until golden.
- Add the white wine and sugar and reduce until almost all the liquid is gone.
- Flip the bok choy over and add the broth.
- 6. Continue to cook until almost all the liquid is absorbed.
- Serve the bok choy with the thickened broth spooned over it, and garnish with sliced green onions.
This looks amazing! I’ll be making a special trip to the market where I can get this vegetable.
It’s wonderful – have you tried it yet, Barb?