Braised Baby Bok Choy

At the 17th Street Market here in Tucson they have a variety of unfamiliar Asian vegetables that are fun to experiment with. When you come across one of the baby bok choy shaped cabbages, a great method and presentation is braising.

The whole vegetable is browned and then wet cooked in a flavorful liquid. Here's how I do it;

Braised Baby Bok Choy

2 tablespoons oil
8 or so baby bok choy, whole

flavorful liquid (I just eyeball the amounts);
water
oyster sauce
hoisin sauce
soy sauce
vinegar
wine
sesame oil
pepper

Heat the oil in a large skillet over high heat. Add the bok choy.

Cook turning occasionally until brown in places.

Add the flavorful liquid, I would say about 3/4 of a cup. When it comes to a boil, reduce heat and cover. I check them every 5 minutes until they are done to my liking.

Remove to a plate. The liquid can be thickened by adding a tablespoon of cornstarch and bring back to the boil for a moment. Be sure to taste for seasoning before spooning it on the vegetables as it can end up quite salty.

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