Baby bok choy is halved and caramelized in a sauce reduced from chicken stock, white wine, and garlic. Impressive for a dinner party, easy for a family dinner.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

148.9 calories; 2.2 g protein; 4.9 g carbohydrates; 23.3 mg cholesterol; 481.2 mg sodium. Full Nutrition

Reviews (41)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/26/2012
I'm afraid I didn't time things very well when preparing dinner to allow enough time for the stock and wine to reduce sufficiently before the fish I was preparing was done. No matter - this was delicious in spite of it so I can't even imagine how much better it would have been had that reduction been prepared as it was meant to be. I did skip the bay leaf and I would the next time I prepare this as well - the right way. Read More
(28)

Most helpful critical review

Rating: 1 stars
08/25/2011
my family didnt like it very much at all Read More
(18)
52 Ratings
  • 5 star values: 31
  • 4 star values: 15
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
03/26/2012
I'm afraid I didn't time things very well when preparing dinner to allow enough time for the stock and wine to reduce sufficiently before the fish I was preparing was done. No matter - this was delicious in spite of it so I can't even imagine how much better it would have been had that reduction been prepared as it was meant to be. I did skip the bay leaf and I would the next time I prepare this as well - the right way. Read More
(28)
Rating: 1 stars
08/25/2011
my family didnt like it very much at all Read More
(18)
Rating: 5 stars
05/15/2012
5 stars. Yummy I used bok choy from the farmers market homemade stock with no salt and reisleing for the wine. It was fantastic. This recipe will be as good as the ingredients you use. Read More
(17)
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Rating: 5 stars
02/03/2013
The bay leaf and smashed garlic clove really infuse great flavor into the broth. Do take the time to cook it down because you will have a rich sauce if you do. I did thicken the sauce just a little with a cornstarch slurry. Thoroughly enjoyed this, and it was a nice side dish to an Asian-themed dinner today. Read More
(8)
Rating: 5 stars
02/08/2016
These were outstanding! Husband said it's definitely a recipe to make again :) When I made it last night, I didn't have any white wine. I wanted to share that it tastes just as great if you substitute the wine for cream. The sauce also tasted great drizzled on the rice. I don't normally write reviews when I modify a recipe, but this one is such an outstanding base recipe that I thought it worth sharing. Read More
(7)
Rating: 4 stars
06/12/2013
Sauce took way longer than 15 minutes to reduce and bokchoy took more than 10 minutes to get tender. I think total time was double than written. However I think my baby bokchoy were larger than the average bear. Still a nice recipe and we enjoyed it. Thx Valereee Read More
(3)
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Rating: 5 stars
02/06/2012
I didn't have bay leaf and it still tasted great. Read More
(3)
Rating: 4 stars
05/22/2016
I should make the disclaimer that I hate vegetables, and made this recipe because I've been trying to eat more of them and thought it looked like I might actually like it. And surprisingly, I did. A tip- when you lay the bok choy in the pan to simmer, leave the lid off the pan, otherwise your bok choy will get limp and water-logged. Also, I made the mistake of using chicken broth instead of stock, assuming that when I left the sauce to simmer it would thicken up. It does not, and my sauce was watery. Rookie mistake, I'm sure. In my opinion, it's best to leave just a tad of the bok choy stem on, otherwise when you halve them you just end up with a handful of bok choy leaves. In all fairness, had I not made these mistakes I'm sure I actually would have loved this recipe and given it five stars. Read More
(2)
Rating: 5 stars
01/15/2014
Made this for boyfriend (not a huge veggie eater and picky) and he loved it...now one of his fav dishes. A def hit! Thinking though of using a slight bit of thickening agent and using the sauce as a stir fry sauce...any thoughts? Read More
(2)