Tested till perfect Braised Bok Choy

Braised Bok Choy

Move over, potatoes and carrots – this Asian-inspired veggie side is a dinner-time hit.

By The Canadian Living Test Kitchen

Source: Canadian Living Special Issue: Make-Ahead Meals 2009

Recipe3 out of 5 based on 10 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4 servings


  • 1/4 cup 1/4cupsodium-reduced chicken broth
  • 1 tsp 1tspcornstarch
  • 1/4 tsp 1/4tspsalt
  • 1 pinch 1pinchgranulated sugar
  • 1 pinch 1pinchpepper
  • 2 tbsp 2tbspvegetable oil
  • 1 1clove garliccloves of garlic, thinly sliced
  • 1 lb 1lbbaby bok choy, halved lengthwise
  • 1 tsp 1tspsesame oil
  • 1/2 tsp 1/2tspsesame seeds
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In small bowl, whisk together chicken broth, cornstarch, salt, sugar and pepper; set aside.

In wok or large skillet, heat oil over medium-high heat; stir-fry garlic for 5 seconds. Add bok choy; stir-fry until bright green, about 2 minutes. Cover and steam, stirring occasionally, until stalks are tender-crisp, 4 to 8 minutes.

Stir in cornstarch mixture and bring to boil; reduce heat and simmer, uncovered, until nearly no liquid remains, about 2 minutes. Transfer to plate; drizzle with sesame oil. Sprinkle with sesame seeds.

Nutritional Information Per serving:

cal 60 pro 1g total fat 5g sat. fat 0
carb 2g fibre 1g chol 0mg sodium 149mg

% RDI:

calcium 7 iron 6 vit A 35 vit C 35
folate 15
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