Recipe adapted from Gourmet Magazine, October 2000 issue
Makes 2 servings


1 cup chicken broth
3 Tbs. unsalted butter
3/4 lb. baby bok choy, trimmed
1/2 tsp. sesame oil
*You can add red pepper flakes and garlic if you want to spice this up.


Bring the broth and butter to a simmer in a deep, large heavy skillet. Arrange the bok choy evenly in the skillet and simmer, covered, until tender, about 5 minutes. Transfer bok choy with tongs to a serving dish and keep warm, covered.

Boil the broth mixture until reduced to about 1/4 cup, then stir in the sesame oil and pepper to taste. Pour the mixture over the bok choy and serve.