A few years ago, we had a wok in which my husband would cook stir-fried noodles and dumplings. He was very proud of this and it was always pretty tasty, plus I enjoyed the night off from cooking. Then one day, something went awry [as it always does in our kitchen...] and noodles ended up burnt to the wok badly enough that they wouldn’t come off. So we said goodbye to our wok and went on with our lives. Recently we went to the Super 88 and husband purchased a new wok while I got a bunch of produce, including some really cute baby bok choy.
Having never cooked bok choy before, I took to the internets to find something tasty. I stumbled upon this recipe on the Epicurious website and decided to try it based on the great reviews.
1 cup chicken broth
3 tablespoons unsalted butter
3/4 lb baby bok choy, trimmed
1/2 teaspoon sesame oil
Bring broth and butter to a boil in a large pan, then add the bok choy in an even layer. Cover and let simmer for 4 – 5 minutes or until the bok choy is tender.
Using tongs [or in my case, a really big fork], remove bok choy from pan to a serving platter and cover to keep warm. Bring broth back up to a boil and let it reduce to about 1/4, add in the sesame oil and pour over bok choy.
This is great; the boy choy soaked up all the tasty chicken broth and the cooking time is just right. The boy choy stalks [is that even what they're called? someone should look that up!] were not at all mushy as I had feared, they were still fairly firm and the leaves were tender and silky. This was so easy and such a great side dish along with the ginger teriyaki steak tips we had.