Baby Bok Choy Sauté
Portion Size: ½ cup baby Bok Choy
Ingredients: Yields: 8 servings
|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|
|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.