This is the second dish taught to me by Chef Hui of Hui's Kitchen in Santiago, Spain. Rich and I were starving for fresh vegetables, having discovered that few restaurants along the Camino de Santiago offer freshly cooked vegetables. Once we discovered Hui's Kitchen, we dined there every day during our last week in Europe. This delicious recipe of fresh Bok Choy is a perfect accompaniment to Chef Hui's braised eggplant dish. It cooks up in minutes and is so yummy. Serve with a side of hot rice.
This recipe may be doubled, but it is best not to make more than two servings in one pan to maintain the quality of the cooked dish. Because this dish cooks very quickly, it is not difficult to make several servings in two-serving batches.