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.