Serves 4 to 6 | Total Time 25 minutes
WHY THIS RECIPE WORKS Larger heads of bok choy take well to being braised in a covered pan with some seasoned liquid, as with kale or other sturdy greens. We first stir-fried the stalks to give them some light color and then added the greens and some broth and let the bok choy simmer away. After a few minutes, the stalks were soft but not mushy, their texture creamy and delicious, and the leaves were completely tender. Best of all, the bok choy’s flavor seemed earthier and more robust. This dish is fairly brothy, making it an excellent accompaniment to seared pork chops, sautéed chicken breasts, or a firm fish like cod. You will need a 12-inch nonstick skillet with a tight-fitting lid for this recipe. To make this dish vegetarian, use vegetable broth.
2 tablespoons vegetable oil
1½ pounds bok choy, stalks halved lengthwise then cut crosswise into ½-inch pieces, greens sliced into ½-inch-thick pieces
4 garlic cloves, minced
½ cup vegetable or chicken broth
1 teaspoon unseasoned rice vinegar
1. Heat oil in 12-inch nonstick skillet over high heat until just smoking. Add bok choy stalks and cook, stirring constantly, until edges begin to turn translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add broth and bok choy greens. Cover, reduce heat to medium-low, and cook, stirring occasionally, until bok choy is just tender, about 4 minutes.
2. Uncover, increase heat to medium-high, and cook for 2 minutes. Stir in vinegar and season with salt and pepper to taste. Serve.
Braised Bok Choy with Garlic
