Our summer of vegetables from Luscher Farms is underway and last week we received some bok choy. Bok choy. So we had to ask ourselves this question, what does one do with bok choy? The answer, braise it with garlic (and serve it up with fried pork chops). Here's the recipe in case you ever find yourself staring at some Chinese cabbage without a clue how to prepare it.
2 tbls peanut oil
1 medium head bok choy (1 1/2 - 1 3/4 lbs)
4 medium garlic cloves, minced or pressed through a garlic press
3/4 cup chicken stock or canned low-sodium chicken broth
salt and ground black pepper
1 tsp rice vinegar
Trim the bottom inch from the bok choy. Wash the leaves and pat them dry. Cut the white stalk away from the green leaves. Then cut the stalk in half lengthwise and crosswise into thin strips. Stack the leafy greens and slice them crosswise into thin strips. Keep the sliced stalks and leaves separate.
Heat a large nonstick skillet over high heat for approximately two minutes. Add the oil and swirl to coat the bottom of the pan. Add the bok choy stalks and cook, stirring frequently, until lightly browned (5-7 minutes). Add the minced garlic and cook until fragrant (30 seconds). Add the bok choy leaves, chicken stock, and salt and pepper to taste. Cover, reduce the heat to medium-low, and cook, stirring twice until the bok choy is tender (8-10 minutes). Remove the cover, increase the heat to medium-high and cook until the liquid evaporates. The bok choy should be moist but not soupy. Stir in the rice vinegar and adjust seasonings with salt and pepper. Serve immediately.