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.
Recipe information
Yield
Makes 2 servings
Ingredients
1 cup chicken broth
3 tablespoons unsalted butter
3/4 lb baby bok choy, trimmed
1/2 teaspoon Asian sesame oil
Preparation
Step 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.
Step 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.
