• 1 lb Baby Bok Choy
• 1 Daikon Radish
• 3/4 cup Chicken or Vegetable Broth
• 1 Tbsp Butter
• 1 Tbsp Soy Sauce
• 1 tsp Minced Ginger
• 2 Garlic Cloves, minced
• 1/2 tsp Sesame Oil
• Sesame Seeds (optional)

Cut daikon in half lengthwise, then into 1-inch half moons. Halve bok choy lengthwise and rinse well under cold running water, making sure to gently separate leaves to remove any dirt. Then chop into 2-inch pieces.

In large saucepan, combine broth, butter, soy sauce, ginger and garlic, and bring to simmer over medium-high heat.  Add bok choy and daikon, cover and simmer 7 - 8 minutes until bok choy is tender, but not mushy.  

Using slotted spoon, remove bok choy and daikon to shallow serving bowl and return pot with braising liquid to medium-high heat. Simmer until liquid is reduced to 1/3 - 1/2 cup, then add sesame oil and pour sauce over veggies in platter. Garnish with sesame seeds and any other toppings you desire.