Boy, was it fast though! The longest part of the recipe was letting the Bok Choy soak in water for awhile to get the dirt and sand out. Because you don't cut or pull the stalks completely part, you need to do the soaking and rinsing to get the dirt out. I quartered this large bunch, and put them in water to soak.
Meanwhile, I made the sauce. I used dark soy sauce, toasted sesame oil, brown sugar, salt, minced garlic, and water.
I whisked it all together in a small sauce pan and brought it to a boil. If I had been able to just make this in all one go, I probably would have just done it in the larger pan that I used to braise the Bok Choy.
I drained and rinsed the Bok Choy some more, checking to be very careful that there was no remaining dirt, then let it drain.
I returned after my conference call and poured the sauce into the large pan, brought it to a boil, and placed the quarters in the sauce, cut side down, pressing to make sure the quarters were flat against the bottom.
Then it was a matter of covering the pan, lowering the heat, and letting it cook for 7 minutes.
I checked it for tenderness, and removed to a plate, pouring the sauce over the top.
I really liked the flavor, but did decide it needed a little more something, so added a little Sambal Oelek when I ate the Bok Choy.
This is a recipe that will go in the files.
Braised Bok Choy
1 large bunch Bok Choy or several baby Bok Choy
2 teaspoons dark soy sauce
2 teaspoons toasted sesame oil
1 teaspoon brown sugar
1/4 teaspoon salt
2 minced garlic cloves
1/2 cup water
Rinse the Bok Choy, and quarter if it is a large bunch, halve if they are baby Bok Choys. Submerge in water and let them soak for up to 30 minutes.
Measure out the sauce ingredients and mince the garlic. Whisk together in a large pan or wok, until the sugar dissolves.
Remove the Bok Choy from the soaking water and rinse again, checking to see there is no remaining dirt. Let drain.
Bring the sauce to a boil over medium high heat in the large pan. Place the Bok Choy cut side down and press down to make sure all the cut sides are flat against the pan bottom. Cover, and lower the heat to simmering. Cook 7 minutes (maybe 5 if baby Bok Choy) and check for tenderness by inserting a knife tip into the stalk. Don't stir them around as you might break apart the stalks.
When the Bok Choy is tender, remove to a serving plate and either pour the sauce over it or serve on the side.