Chop, skillet, plate, eat.
Quick-Cooked Bok Choy
- 1 head bok choy
- 3 tablespoons of neutral oil - canola, peanut, grapeseed, or corn
- 1/2 cup water or vegetable stock
- salt and freshly ground pepper
Cut the leaves from the stems of the bok choy. Trim the stems as necessary and roughly chop into 1 inch pieces. Roughly chop the leaves.
Put the oil into a large skillet and heat over medium high heat. Once the skillet is hot, add the stems and cook, stirring occasionally, until they just lose their crunch, about 3 minutes. Add the greens and add about ½ cup water or stock.
Cook, stirring occasionally, until the liquid evaporates and the stems become very tender, about 10 minutes. Sprinkle with salt and pepper and serve immediately.
How to Cook Everything - Mark Bittman