| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Tvfn | 4 | Servings | |
INGREDIENTS
| 6 | Pieces baby bokchoy | |
| 2 | tb | Butter |
| 1/2 | Red onion (sliced) | |
| 1 | ts | Chopped garlic |
| 1 | ts | Sugar |
| Juice of 1 lemon | ||
| 1 | tb | Dark soy sauce |
| 1/8 | c | Chicken stock |
INSTRUCTIONS
Blanch the baby bokchoy, cut in half lengthwise. In a medium skillet over high heat, melt the butter. Add onions and garlic and saute until lightly brown. Remove from heat and place the baby bokchoy on the skillet, cut side down with the leaves folded underneath. Sprinkle with sugar, lemon juice, soy sauce and chicken stock. Bring to a boil and finish in a 300 degree oven for 1/2 hour or until tender. Remove bokchoy from pan and reduce and mix stock and onion mix to a glaze. Place on a serving plate and top with glaze. Yield: 4 servings Recipe by: CHEF DU JOUR PHILIPPE CHIN SHOW #DJ9348 Posted to MC-Recipe Digest V1 #632 by "Ed Bauman" <BIRCHCREEK@msn.com> on May 31, 97
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