Bok Choi With Garlic, fr. Bon Appetit, April 1998

2 tbsp. (1/4 stick) butter
4 tsp.minced garlic
12 baby bok choy
2 cups chicken stock or canned low-salt broth

Melt butter in heavy large skillet over high heat. Add garlic; saute 1 minute. Add bok choy and stock; simmer until bok choy is tender, turning occasionally, about 8 minutes. Season with salt and pepper. Makes 6 servings.

TOFU AND BOK CHOY STIR-FRY, fr. Bon Appetit

1 1/2 tablespoons low-sodium soy sauce
1 tablespoon dry Sherry
1 teaspoon oriental sesame oil
1 teaspoon cornstarch
2 teaspoons vegetable oil
3 large garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1/8 teaspoon dried crushed red pepper
3 1/2 cups thinly sliced trimmed bok choy
1 5-ounce can sliced water chestnuts, drained
3 green onions, cut into 1-inch pieces
10 1/2 ounces extra-firm tofu, drained, cut into 3/4-inch pieces

Combine first 4 ingredients in small bowl; mix well. Heat vegetable oil until very hot in heavy large wok or skillet over high heat. Add garlic, ginger and crushed red pepper. Stir-fry until aromatic, about 30 seconds. Add bok choy and stir-fry until just wilted, about 2 minutes. Mix in water chestnuts and green onions and stir-fry until onions are tender, about 1 minute. Add tofu and lightly stir-fry until tofu is just heated through, about 2 minutes. Pour over soy mixture. Stir-fry until liquid boils and thickens, about 1 minute.

Serves 2.

Per serving: calories, 370; fat, 20 g; sodium, 562 mg; cholesterol, 0 mg