Believe it or not, I had never cooked anything with bok-choy before! Red and I were walking in the vegetable area of our grocery store, when I voiced disappointment with the quality of the napa cabbage available, which is one of my fave vegetables. Then, out of nowhere, Red pointed at these gorgeous baby bok choys on the rack. “What about those? Can you make something with those?” I was like, Eeek… ehm, I never made them before. But of course, I said, “Yes, you’re right, I am sure I can whip something with these.” And I quickly grabbed two big bundles of bok choy. Later on that evening, I wondered why it took me so long before I tried these delicate vegetables. Hmm… yum!

Ingredients
2 bundles of baby bok choy, sliced lengthwise
2 cups of chicken broth
1 firm tofu, chopped into 1-inch cube
1/2 cup of coarsely deveined shrimp<
1 tbsp of canola oil
1 generous tbsp of chopped garlic
3 tbsp of fish sauce
1 tbsp of salt
1 tsp of ground white pepper
Chopped green onions
Fried shallot for garnish<

Direction
Saute the chopped garlic in canola oil until soft and slightly browned in medium heat.

Add the sliced bok choy, and add 2 cups of chicken broth. Turn up the heat to HIGH. Leave covered for about 2 mins.

Flip vegetables to the other side. Keep covered for another 2 mins.

Turn heat to low-medium.

Add shrimp, tofu, fish sauce, salt, and white pepper. Let it sit for about 10 mins, covered. Turn down the heat.

Fold in the green onions.

Sprinkle fried shallots before serving.

Yield: 2 servings