1 tablespoon extra-virgin olive oil
4 large heads baby bok choy, halved lengthwise, or more to taste
¼ cup chicken stock
3 tablespoons soy sauce
Heat oil in a skillet over medium-high heat until hot, but not smoking. Add bok choy and cook, turning once, until just golden, about 2 minutes. Add stock and soy sauce. Cover, reduce heat to medium, and simmer until bok choy is tender, about 5 minutes.
Transfer to a serving platter, reserving liquid in the skillet.
Cook liquid over medium-high heat until it is reduced by half, 1 to 2 minutes. Pour over bok choy and serve.
