Braised Bok Choy
1 Tablespoon Extra-Virgin Olive Oil
4 Large Heads Baby Bok Choy, Halved Lengthwise, Or More To Taste
¼ Cup Chicken Stock
3 Tablespoons Soy Sauce
Step 1 Heat oil in a skillet over medium-high heat until hot, but not smoking. Add bok choy and cook, turning once, until just golden, about 2 minutes. Add stock and soy sauce. Cover, reduce heat to medium, and simmer until bok choy is tender, about 5 minutes.
Step 2 Transfer to a serving platter, reserving liquid in the skillet.
Step 3 Cook liquid over medium-high heat until it is reduced by half, 1 to 2 minutes. Pour over bok choy and serve.
Variation: You could also blanch bok choy in water for 2 minutes and pat dry with paper towels. Then toss the bok choy in a resealable bag and drizzle olive oil, salt and pepper, soy over and place on foil lined baking sheet under broiler until it begins to brown. Serves 4