Braised Baby Bok Choy with Lemon and Lemon Grass

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By: Dana McCauley

I first tasted baby bok choy several years ago when Martin was working at home one day on a new menu. Since then it has become one of my favourite vegetables and he often cooks it for me.

Ingredients

1/4 tsp (1 mL) ground coriander seed

2 cups (500 mL) chicken broth or vegetable broth

1 lemon

1 tsp (5 mL) chopped lemon grass (optional)

1 clove garlic, minced

1/4 tsp (1 mL) each salt and pepper

Pinch hot chili flakes

2 baby bok choy

Preparation

Toast coriander for 1 minute or until fragrant (in saucepan set over medium heat). Stir in chicken broth. Using a zester or grater, remove yellow zest from lemon and add to stock. Halve lemon and squeeze juice into broth. Add lemon grass, garlic, salt, pepper and chili flakes. Bring to a boil.

Meanwhile, trim away root ends and any tattered or tough outer leaves on bok choy. Wash carefully under running water to remove any grit trapped between leaves. Immerse in stock mixture and return to a boil. Reduce heat and simmer, covered, for 7 to 10 minutes or until tender; remove from pot and serve immediately.

More Information

Dana's tip: Reserve cooking liquid to use as the base for a soup or sauce.

Make-Ahead: Can be made at least 8 hrs ahead.

Fast & Easy: 30 minutes or less (prep and cooking time)

Serving(s): 2

Nutritional Information
Per each of 2 servings: about
Calories	529
Protein	5.5 g
Fat (total)	36 g
Carbohydrate	56 g
Fibre	4 g

Also in this menu:

A Valentine's Dinner menu for two

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