This recipe is adapted from Sides by Melicia Phillips

8 heads baby bok choy (about one/person)

2 teaspoons minced garlic

2 teaspoons minced ginger

4 cups regular or pareve chicken stock

Trim the dry stem ends of the boy choy, keeping the heat intact.  Place them in a large sauté pan.  Add the garlic, ginger and chicken stock.  Bring to a boil.  Reduce heat and simmer til tender, about 10 minutes.  Turn bok choy once while cooking.’

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