Braised Baby Bok-Choy

Simple and good. 'Nuff said, go eat!


2 baby bok-choy

3⁄4 cup broth (vegetable, beef or chicken)

1⁄4 cup white wine

Salt and pepper

1. Put the broth and wine to boil in a saucepan. Reduce to a high simmer.
2. Slice the bok-choy in half and arrange, cut-side down, in the pan. Cover and cook a few minutes, then turn bok-choy onto its 'back', simmer until knife inserts easily. Serve cut-side facing up, sprinkle with salt and pepper.