This mild tasting Chinese white cabbage with long stems and dark green leaves is a versatile vegetable that can be used raw, in stir-fry or simply sautéed.

BRAISED BABY BOK CHOY
Prepared in 15 minutes or less plus 1 day to marinate.

1 tbs vegetable oil
8 heads baby bok choy, trimmed and cut lengthwise
¼ cup chicken stock
3 tbs low-sodium soy sauce

In a medium saucepan over medium-high heat, add  oil.

Add bok choy, and cook, turning once, until just beginning to turn golden, about 2 minutes.

Add stock 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 to 2 minutes.  Pour over bok choy, and serve.  Serves 4.