Braised Baby Bok Choy with Lemon and Lemon Grass Recipe

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)