Braised Asian Baby Bok Choy

This is a simple side dish that will add some tasty vegetables to any Asian influenced meal. The super-easy braising liquid turns into a sauce that is flavorful and aromatic. Since the bok choy is braised on the stovetop, it turns silky but retains its texture. It's tasty served over rice to soak up all of the sauce.

Baby bok choy is a very versatile vegetable that you may have encountered in stir-fries in Chinese restaurants. It can be sliced and sautéed; it’s great in soups; it can be steamed; and it’s lovely braised whole or halved. If you prefer your dishes on the spicier side, feel free to add some chili flakes to the braising liquid or have some hot sauce like Sriracha on hand for a tableside addition. Along with scallions, chopped cilantro or even peanuts would be a nice flavor addition to the baby bok choy.

Choy sum, which is very similar to bok choy, can also be used. Baby bok choy can be found at most Asian markets or better grocery stores in the produce aisle. Choose heads with full, dark leaves, and white stalks with no brown spots. Use as soon as possible and keep in the refrigerator, unwashed, in a plastic bag for no more than 4 days. Before using, rinse and shake dry.

This recipe calls for chicken broth, but if you want to keep this a vegetarian dish, just swap it out with vegetable broth. In a pinch, water would work too, but a broth will provide a deeper and richer flavor. If there is any leftover, store the bok choy in a sealed container in the refrigerator. It can be eaten cold, room temperature, or warmed.