Recipe courtesy of Emeril Lagasse
Total:
23 min
Prep:
15 min
Cook:
8 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 tablespoons canola oil
  • 1 teaspoon crushed red pepper
  • 1 pound baby bok choy, split in half lengthwise
  • 2 tablespoons roughly chopped garlic
  • 1/2 teaspoon salt
  • 1/4 cup white wine
  • 1/4 cup chicken or vegetable stock, or canned, low-sodium chicken or vegetable broth, or water
  • 1/2 teaspoon sesame oil
  • 1/2 cup slivered almonds, optional

Directions

Place a 14-inch saute pan over medium-high heat, and add the oil. When it is hot, add the crushed red pepper and cook until fragrant, about 30 seconds.

Add the bok choy, cut sides down, and cook for 1 to 2 minutes. Add the garlic, salt, wine, chicken stock, and sesame oil, and cook for 3 minutes, until the stock is mostly reduced. Add the almonds, if desired.

Turn the bok choy so that it is evenly coated. Remove from the heat and serve immediately.

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