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.