Braised Bok Choy
Good for thicker/bigger ones.
2 tbs vegetable oil
1 1 /2 lbs bok choy cut into 1/2 inch pieces,
Separate stalks from leaves
4 garlic cloves minced
1/2 cup chicken broth
1 tsp rice vinegar
Heat oil in 10 to 12 inch skillet (one with a lid), over high heat to just smoking. Add stalks and cook stirring constantly, until edges begin turning translucent. About 5 minutes.
Stir in garlic and stir 30 seconds. Add broth and leaves. Cover, reduce heat an simmer until just tender about 4 minutes.
Uncover, increase heat to medium-high and cook about 2 mins. Stir in vinegar and season with salt and pepper.
Recipe and photo submitted by Kathy whom picks up at our Newport drop-site
