Braised Baby Bok Choy with Rice Noodles

Baby Bok Choy is a beautiful vegetable.  It cooks quickly and tastes wonderful.   It is typically used in Asian food, so following that line of reasoning, this recipe has an Asian flavor.  As I was thinking about the way to prepare this, I found a package of Rice Noodle, and that went into the recipe, as well.  All in all, this turned out to be a delicious vegetable dish.

When selecting baby bok choy, try to keep all of them about the same size.  This could be prepared with regular size bok choy but I do not think that it would look as pretty, although, the flavor is the same. If using larger bok choy, cut the stalks into quarters and then half the length.

1 pound of Baby Bok Choy
2 Tablespoons of Sepay Groves Olive Oil
1 cup of Chicken Broth
3 Tablespoons of Low Sodium Soy Sauce
2 Tablespoons of Minced Garlic
1 teaspoon of Ground Ginger
8 ounces of Uncooked Rice Noodles
Fresh Cracked Pepper


Cut the bok choy in half, lengthwise.  Wash thoroughly and set aside.
Start the water to boil the rice noodles, that way it will be ready when it is time to cook the noodles.
Heat olive oil in a large skillet over medium heat until hot.  Add garlic and bok choy, cook, turning once, until just starting to turn brown. This will take 2 to 3 minutes.  Mix stock, soy sauce and ginger together.  Add to the bok choy.  Cook until bok choy is tender, about five minutes.  Transfer the bok choy to a bowl and set aside.  Lower the heat and reduce the liquid by half.
While the liquid is reducing, cook the rice noodles, according to package directions until almost done.  Reserve a small amount of the broth and soy liquid,2 or 3 Tablespoons, and use some of the water from the noodles to help thicken the rest of the liquid.  Once the noodles are almost cooked,drain the noodles, add to the broth that has been reducing and toss.
Arrange the noodles on a serving dish, top with the bok choy, then pour the reserved broth over all.  Finish with cracked black pepper.

Enjoy!

Deloris