Bok Choy is such an easy vegetable to cook. Its beauty is in retaining all of its crunchy goodness whilst cooking it. Here is a really simple recipe that I got from the farmer in my CSA newsetter this past week.

Use vegetable stock if you can for this dish and if not then chicken broth is fine too. I also reduced the amount of butter recommended drastically – one tbsp versus three worked just fine in this recipe.



Serves 4


1 cup chicken or veg broth 
(use a good quality broth, homemade is best)

3 tablespoons unsalted butter 
(I used only 1tbsp)

3/4 lb baby bok choy, trimmed 

1/2 teaspoon Asian sesame oil

Roasted sesame seeds for garnish

• Bring broth and butter to a simmer in a deep large heavy skillet.

• Arrange bok choy evenly in skillet and simmer, covered, until tender, about 5 minutes.

• Transfer bok choy with tongs to a serving dish and keep warm, covered.

• Boil broth mixture until reduced to about 1/4 cup, then stir in sesame oil and pepper to taste.

• Pour mixture over bok choy.

• Garnish with sesame seeds.

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