Shanghai Bok Choy Poached in Milk Stock

This is an unusual dish from Shanghai, where the bok choy is customarily served moistened with a little of the poaching liquid. Whenever I eat this dish there, I ask for the liquid to be poured into a small bowl for me to drink. When I cook it, I prefer to serve it as a soup because I like the mingled tastes of the stock and the bok choy. I also suggest serving it at the midpoint of a larger meal or banquet, but it is enjoyable no matter where it is placed.