Braised Bok Choy

1. 1

   Trim bottom inch from head of bok choy. Wash leaves and pat dry. With knife, cut leafy green portion away from either side of triangular white stalk.

2. 2

   Cut each white stalk in half lengthwise then crosswise into 1/2 inch pieces. Stack leafy greens then slice them crosswise into thin strips. Keep sliced stalks and leaves separate.

3. 3

   Heat a 12 inch non-stick skillet over high heat, add the oil and swirl to coat. Add the bok choy stalks and cook, stirring frequently, until the edges start to turn translucent (4-5 minutes).

4. 4

   Add the garlic, stirring frequently, for 30 seconds. Add the bok choy greens and the broth. Cover, reduce heat to medium-low and cook, stirring twice, until bok choy is just tender (4 minutes).

5. 5

   Remove cover, increase heat to medium-high and stir-fry for two minutes. Stir in the vinegar, season with salt and pepper. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.