These Braised Bok Choy and first trimmed and then cut in half, before they are braised.
Shanghai Bok Choy is a wonderful vegetable that is available year round.
It is a nice way to add a fresh vegetable to a dish, that takes almost no time at all to prepare.
Enjoy!
Braised Bok Choy
Print recipe| Serves | 4 |
Ingredients
- 4 Shanghai Bok Choy
- 1 Tbsp chopped fresh ginger
- 1/2 cup unsalted chicken broth
- 1 Tbsp butter
- 1 Tbsp olive oil
- salt and pepper to taste
Directions
| Wash the bok choy and trim the bottom and outer broken leaves. Slice the bok choy down the middle lengthwise. | |
| Heat the butter and oil in a frying pan over a moderate high heat. Add the chopped ginger and fry for about one minute. Add the bok choy cut sides down and allow to brown for about 30 seconds. Turn the bok choy over and add the chicken broth. Put on the lid, reduce the heat and cook for about 4 minutes or until fork tender. Remove the lid and return the heat to high and cook off the liquid, tossing the bok choy frequently. The vegetables will have a nice glaze. | |