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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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While at The Boathouse restaurant in Sydney, we sampled a dish of baby bok choy so good that it led us to create our own version. It would be delicious with pan-seared shellfish and Asian eggplant. Ingredients:
1 cup chicken broth |
3 tablespoons unsalted butter |
3/4 lb baby bok choy, trimmed |
1/2 teaspoon asian sesame oil |
Directions:
1. 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.
2. Boil broth mixture until reduced to about 1/4 cup, then stir in sesame oil and pepper to taste. Pour mixture over bok choy.
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