Wow. Sorry for the slight delay is posts, but just a few happenins in the Wooden Skillet household…. just a minor surgery for the hubs (deviated septum) and then the stomach flu rocked our house this past weekend. Needless to say, food was not really at the forefront of my mind the past week and a half. And I.Love.Food. It was that bad. So let’s not dwell on it, because thankfully it is now in the past. But, I have to say, being that sick really makes you take a step back and realize how awesome it feels to be healthy. Thus, this post is a health-inspired side dish that you can add to your repertoire. With a little Asian-inspired flavor from the sesame oil and soy sauce, this is a great element to add to your plate that won’t over shadow your main event, but will only elevate it. Remember, I plated this with my ground-breaking first attempt at my all-time favorite – pork belly. I need to make that again….. My first attempt was good, but I can do better. I am picturing tangy saurkraut and a mustard sauce…… – see how easily it distracts me! Anyway, back to my braised bok choy —-
Get yourself some baby bok choy – there isn’t anything wrong with regular bok choy, it just won’t fit in your pan very well and the bigger the leaves…the bigger they wilt.
Cut off the little knobs on the end. And even some of the white “meat.”
Soak for about 30 minutes… this is mainly to get all the grit and grime off.
All clean. And yes, look at the water when you take the leaves out – you will be happy you soaked them. Gross.
Take a large saute pan with a cover and add chicken stock, soy sauce, sesame oil, butter, garlic and red pepper flakes….. it is sooo good!
Bring to simmer, add bok choy and cover – it doesn’t take long!
Remove and serve immediately. Feel free to save that amazing sauce and utilize it in any other recipe – or just pour over some good ole’ fashioned steamed white rice….
- 2-3 bunches of baby bok choy
- ½ cup chicken stock
- ½ cup soy sauce
- ½ Teaspoon sesame oil
- 2 Teaspoons chopped garlic (1-2 cloves)
- ½ Tablespoon butter
- ½ Teaspoon red pepper flakes
- Cut off ends of bok choy.
- Soak leaves for 30 minutes to remove dirt and grime; rinse.
- In large saute pan, add chicken stock, soy sauce, sesame oil, garlic, butter and red pepper flakes.
- Bring to boil and stir to mix.
- Add bok choy leaves and cover; reduce heat to simmer.
- Turn after 1.5 minutes.
- Remove after another 1.5 minutes.
- Serve immediately.