Word has it there is a lot of bok choy in the field so I wanted to add one more fast delicious prep for the bok choy you are getting this week.

Bok choy is a substantial vegetable that can stand alone as a main dish or as a side.  When you braise it the liquid you use becomes a tasty sauce you can serve with rice, grains, pasta or potatoes.

Make sure you wash your bok choy really well, especially around the stem area. They are a little bit like leeks, that they hang onto soil around their stems. See?

Braised Bok Choy

1 bunch of bok choy, washed and halved. Don’t worry if some leaves fall off, just throw them in the pan to cook with the intact halves

1 tablespoon sesame oil, butter, or olive oil, your choice

1 cup chicken, vegetable stock, I used 1/2 coconut milk and 1/2 water

Salt + pepper

I added a handful of leeks and green garlic too.

Bring water and butter or oil to a simmer over medium heat in a large sauté pan. Add bok choy and other vegetables if you are using any, the liquid won’t cover the vegetables, that is ok. Reduce the heat to medium low and cook about 5 minutes or until stalks are tender. Transfer the vegetables to a shallow serving dish  and cover them to keep them warm. Taste the liquid and decide if you want to  reduce it or make it thicker, or maybe it’s ok? I added a little corn starch to mine this time to thicken it up. Most times I reduce it down to about half. Whatever you decide when you are happy with how it tastes, pour the braising liquid over the bok choy, tasted again if it needs any more salt or pepper and enjoy. 

We had our bok choy with fish and rice. This isn’t a great picture but I am adding it to show you the braising liquid, see in the bottom right? There isn’t much left, it is absorbed by the vegetables, but it is very tasty and ties the dish together, with a little squeeze of lime and we are done in less than the amount of time it took to cook the rice.

Have a great week and I’ll see you at pickup.

Mo