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!

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Braised Baby Bok Choy

SERVINGS 2people CHANGE SERVING SIZE people

COOK TIME 1​0​ - 15minutes

PREP TIME 5minutes

READY IN 1​5minutes

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

1. ​Slice baby bok choy in 1/2 lengthwise and place in a large bowl of cold water to soak.
2. 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.
3. Place the bok choy, cut side down ​in the pan and saute until golden.
4. Add the white wine and sugar and reduce until almost all the liquid is gone.
5. Flip the bok choy over and add the broth.
6. 6. Continue to cook until almost all the liquid is absorbed.
7. Serve the bok choy with the thickened broth spooned over it, and garnish with sliced green onions.