We are so fortunate to have a good friend and neighbor who grows vegetables for a nearby upscale restaurant. Whenever he has a surplus of a particular vegetable, we’re the happy benefactors. Yesterday morning, I cheered when walking into the Convent kitchen. I found three large flats of fresh, happy looking Baby Bok Choy on the counter. In no time at all, it was in and out of the sink and into the skillet for our noon meal. What a blessing!

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Simple (and delicious!) Bok Choy

Great anytime in the week, this easy recipe will turn a side dish into the star of the show on any table!

SERVINGS 4servings CHANGE SERVING SIZE servings

COOK TIME 20mins

PREP TIME 10mins

READY IN 30mins

Ingredients

• 1 cup chicken stock (we used chicken base paste)
• 1 Tbsp butter
• 3/4 lb bok choy
• 1 1/2 tsp sesame oil
• 1 tsp minced garlic (optional)
• salt and pepper to taste

Instructions

1. Heat broth, butter, and garlic in a deep skillet, cast iron is preferred.
2. Arrange the bok choy evenly in the skillet and simmer until tender--about 5 minutes.
3. Remove the bok choy onto a serving dish and cover to keep warm.
4. Return to the skillet and reduce the broth by half. Add sesame oil, salt, and pepper.
5. Pour the broth reduction over the bok choy and enjoy!