Even with its wide availability, bok choy seems to only find a home in Asian dishes.  Either mature or baby, this mild, slightly sweet veg always gets its delicate flavor covered up with garlic, ginger, or Asian sauces, including too much soy.  I try to treat it with respect and let its sweet, little-bit crunchy self shine.  This recipe serves 4 hungry or 6 sensible people.

            6 heads baby bok choy

            ½ cup chicken stock or low-sodium, nonfat chicken broth

            1 teaspoon orange juice concentrate

            2 tablespoons butter

            Salt and white pepper to taste

Thoroughly wash and drain the bok choy.  Trim off the dry root end and split each one in half, lengthwise.  Double check that all dirt and sand has been rinsed out.  If not, place under cold, running water and rinse well.  Pat dry. Lay the bok choy, cut side down, in a large frying pan.

Combine the stock and orange juice concentrate and pour the mixture over the bok choy.  Place over medium heat.

Cut the butter into pieces and randomly place it over the veggie.  Season with salt and pepper, cover, and cook for about 6 minutes or until the bok choy is still a bit firm and fresh looking.

Remove from the heat and transfer the bok choy to a serving platter.  Taste the pan juices and, if necessary, season with additional salt and pepper.  Drizzle the pan juices over the top and serve.