My (old) favorite way to prepare baby bok choy is to simmer it in soy sauce and sliced garlic, so the recipe for "Sherry-Braised Baby Bok Choy" (page 357) was already half way there. Here you take whole baby bok choy and simmer it not only in soy sauce and garlic, but sherry and ginger as well. What a great blend of flavors! I made a couple of changes. I sliced both the ginger and the garlic, rather than mincing then, and I omitted the step of softening them in oil altogether. Rather, I put everything in a large skillet, covered with a lid, and simmered until tender. Easy, delicious, and totally fat free!