Baby Bok Choy Sauté
Portion Size: ½ cup baby Bok Choy
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 tablespoon olive oil | |
| 1 clove garlic, minced | Washed, peeled and minced. |
| 1 bay leaf | |
| 2 cups low sodium chicken stock | |
| 2 pounds baby Bok Choy | Washed, trimmed and sliced in half, length wise |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat oil in a large skillet over medium heat, and cook and stir the garlic until the garlic is lightly browned, about 5 minutes. | |
| 2 | Stir in the chicken stock and increase heat to a full boil. Add bay leaf. Cook the sauce, stirring often, until reduced to 1 cup, about 15 minutes. Remove bay leaf. | |
| 3 | Lay the Bok Choy halves, cut sides down, into the sauce, and reduce heat to a simmer. Cook until tender, about 10 minutes. | Cook until internal temperature reaches 135°F. |
| 4 | Serve with sauce spooned over Bok Choy. |
Variations: Bok choy can be steamed, braised, microwaved, roasted, stir fry. May add choice of herbs or spices for flavor.
Bok Choy in Oyster Sauce with Garlic: Stir fry Bok choy with 1 teaspoon sesame oil until tender crisp. Add ½ teaspoon garlic powder, 1 tablespoon soy sauce, 3 tablespoons Oyster sauce, ¼ teaspoon sugar, 2 tablespoons rice vinegar. Top with ½ teaspoon sesame seeds.
Bok Choy and Shiitake Stir Fry: Stir fry Shiitake mushrooms in olive oil. Remove and stir fry Bok Choy in olive oil. Add mushrooms, ¼ teaspoon ground ginger, 1 clove garlic minced and 1 tablespoon soy sauce.
Posted in Vegetable Recipes
