Bok Choy Recipe

A person isn’t supposed to reprint recipes owing to the copyright law. I will use this recipe to entice readers to buy the book Vegetables Every Day. After this I don’t think I can get away with transcribing a recipe from the book.

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1 large head Bok choy (about 2 pounds)

2 tablespoons roasted peanut oil

6 medium garlic cloves sliced thin

1 cup vegetable stock

Salt

Freshly ground pepper

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Separate the leafy green part from the white stalks. Discard tough bottom part from each stalk.

Cut the stalks crosswise into thin strips. Cut the leaves crosswise into thin strips.

Set the stalks and leaves aside separately.

Heat the oil in a large nonstick skillet over high heat until almost smoking. Add the stalks and stir-fry until slightly softened about 2 minutes. Add the garlic and stir-fry until lightly colored about 2 minutes.

Add the greens, stock, and salt and pepper to taste to the pan. Stir to combine the ingredients.

Cover reduce the heat and simmer. Stirring once or twice until the Bok choy is very tender. About 10 minutes.

Remove the cover and raise the heat. Simmer briskly until the excess liquid has evaporated, 3 to 4 minutes.

The Bok choy should be moist not soupy.

Serve immediately.

Author: Chris Bruni

Christina Bruni is the author of the critically acclaimed memoir Left of the Dial. She contributed a chapter "Recovery is Within Reach" to Benessere Psicologico: Contemporary Thought on Italian American Mental Health. As well as an author and activist, Bruni is an artist and athlete.

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