Braised Baby Bok Choy with Sesame Oil

Braising: More than meat, bro. The French technique famed for tenderizing cheap hunks of beef can also deepen vegetables natural flavors, and the liquid reduces for a nice sauce too. Side of Baby Bok Choy, Butter-Braised with a Sesame Oil Finish.

It would be delicious with pan-seared shellfish and Asian eggplant.


  • 1 cup chicken broth
  • 3 tablespoons unsalted butter
  • 3/4 lb baby bok choy, trimmed
  • 1/2 teaspoon Asian sesame oil


  • Large sautee pan with lid


  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.

*Makes 2 large servings

All recipes stolen/borrowed from somewhere, butchered/adapted exclusively by CHEF BOY/R/C.