If you cannot find baby bok choy (which is more tender than the vegetable full size, use one head of regular bok choy. Cut it in half lengthwise, and cut each half into quarters.
- 1 Tbs. regular olive oil
- 8 heads baby bok choy, trimmed of any discolored leaves, and halved lengthwise if large
- 3-4 garlic cloves, cut into slivers (optional)
- ¼ c low-sodium chicken stock – homemade or store bought, or water
- 3 Tbs. soy sauce or Wheat Free Tamari Sauce
Heat oil in a large skillet over medium-high heat until hot but not smoking. Add bok choy, (and garlic, if using) cook turning once with tongs, until just beginning to turn golden – about 2 minutes. Add stock (or water) and soy sauce. Cover, reduce heat to medium and simmer until bok choy is tender – about 5 minutes.
Transfer bok choy to a serving platter, reserving cooking liquid in skillet. Cook liquid over medium high heat until it is reduced by half 1-2 minutes. Pour over bok choy and serve.
Adapted from Martha Stewart Living, July 2004