Baby bok choy is cut in half and caramelized in a sauce made from white wine, garlic, and chicken stock. Impressive for a dinner party, simple for a dinner with the family.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons butter
- 1 clove garlic, smashed
- 1 bay leaf
- 2 cups chicken stock
- 1 cup white wine
- 1 pound baby bok choy, trimmed and sliced in half lengthwise
Instructions
- Melt butter in a large skillet over medium heat, and cook and stir the garlic and bay leaf until the garlic is lightly browned, about 5 minutes. Stir in the chicken stock and white wine, and increase heat to a full boil. Cook the sauce, stirring often, until reduced to 1 cup, about 15 minutes. Remove bay leaf. Lay the bok choy halves, cut sides down, into the sauce, and reduce heat to a simmer. Cook until tender, about 10 minutes. Serve with sauce spooned over bok choy.
Nutrition Facts
| Calories | 149 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 6 g |
| Sodium | 481 mg |
| Sugars | 2 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I love Bok Choy and decided to try this recipe but only had half a baby one. I went to the store and as they were out of the baby, I settled for a regular one. To make it more uniform in size, I cut about 1 and 1/2 inches off stalk and trimmed the leaves a bit. I also only had 1 and 1/4 cup of chicken broth (not stock) so I added 3/4 cup water and 3/4 tsp Better than Bouillon. My persistence paid off as the result was delightful. I did remove leaves from stalks and added when only 3 minutes remained- otherwise cooked as directed- so yummy! Thanks!
My girls loved this recipe. It is easy to make. A keeper in our family.
Delicious! First time cooking bok choy. I left the bok choy cooking a little longer like some reviews suggested. Other than that, I followed recipe and it turned out great. I will definitely make it again.
Excellent recipe; got a thumbs up in this household. The sauce was tasty, and the bok choy remained crisp. I think the sauce would pair nicely with other veggies such as green beans or carrots or Brussels sprouts.
This recipe make a veggie taste like a gourmet treat! It’s so full of flavor and super easy to make, people will think you spent hours making it. I highly recommend this dish!
I followed the recipe exactly. It was easy and the sauce has a great, deep flavor. I found the bok choy to be not as cooked through and hard to eat. Next time I will cut it all into small pieces beforehand and definitely cook longer. But overall a good recipe.
It turned out with an unpleasant sour taste. perhaps the wrong wine? We did not eat it.
This was very delicious and simple to prepare. I splashed a little fresh lemon juice over the bok choy before serving. Yum!
This was a great way to cook bok choy! I recently received some in my Misfits box and searched until I landed on this recipe. I cooked everything exactly except I chopped up the stalks because I like it more tender…so good! I also used about a half a cup of wine, but that’s only because I wanted more to drink. A great reduction I’ll be using again! Super easy and great flavor.
Delicious, easy. Next time, I might slice the bok choy so I can separate the stems from leaves. Leaves were pretty overdone by the time the stems were tender.
I’d make it again, although I might add some red pepper flakes, lemon juice, and a bit less broth. It smelled incredible, since it’s pretty much a scampi sauce, but it never fully reduced and the bok choy just didn’t pick up much of the flavor. Next time I’ll also cut the heads like I normally do rather than halved; I separate the stems and toss them in first, because they take much longer to cook, and then add the leafy bits later. Otherwise, I wound up with very wilted leaves and chewy stems. Granted, I use shanghai bok choy, which is leafier than baby bok choy. I’m tempted to try this recipe out with something besides bok choy, too.
This was amazing! The flavours!!
Deeeelish. Himself and I loved it. I halved the recipe and it was yummy. I did add the chopped up trimmed greens in the last 2 minutes. They are too tasty to waste. I poured them over the top with the sauce.
Halved the recipe and followed the directions except I used homemade chicken broth and added the juice of half a lemon. Delicious and will definitely be added to our rotation.
It was good. I think next time I’ll let the sauce reduce longer.
Awesome, I thickened it also!
This recipe was a big disappointment. The broth/wine mix thickened to a much too salty sauce for our tastes. And the bok choy, when cooked for that length of time got too mushy.
Unfortunately I found this too soggy and wine-y.
So good, and easy! Recommend leaving a little extra time though.
Delicious. I learned not to use a salted chicken broth or your final reduced sauce will be too salty.
Very simple but extremely tasty. I added jumbo lump crab after cooking so as to keep the lump intact.