Braised Baby Bok Choy
Also called Shanghai bok choy, baby bok choy has a sweeter flavor and is more tender than regular bok choy.
4 bunches baby bok choy
½ cup chicken stock or broth
½ cup water
1 teaspoon sugar
1½ teaspoons rice vinegar
2 tablespoons oil for stir-frying
2 garlic cloves, finely chopped
½ teaspoon sesame oil
Wash and drain the baby bok choy. Cut off the roots and separate the stalks and leaves.
Combine the chicken stock, water, sugar, and rice vinegar.
Add oil to a preheated wok or skillet. When oil is ready, add the garlic. Stir-fry until aromatic.
Add the bok choy stalks and stir-fry until they turn a bright green. While stir-frying the stalks, add the leaves.
Add the chicken broth mixture. Turn down the heat and simmer, covered, for 5 minutes. Turn off the heat and drizzle with the sesame oil.