Braised Baby Shanghai Bok Choy with mole rojo, aka red mole sauce. As a side dish, the braised Bok Choy is fantastic served alongside fish or grilled chicken
Slice the Bok Choy head in half lengthwise. Rinse and allow to drain.
For the mole: in a medium sauce pot, combine the mole paste and broth over medium heat. With the back of a spoon or spatula, begin breaking up the paste. Allow the sauce to simmer, but not boil, until the paste has melted, about 5 minutes. Remove from heat and set aside.
Meanwhile, in a large skillet, heat the oil over medium-high heat. Carefully place the B0k Choy in the pan, cut side down. Partially cover and allow to cook for 2 minutes.
In a small bowl, combine the garlic, soy sauce, brown sugar, water and salt to taste. After the Bok Choy has seared for 2 minutes, carefully pour in this garlic soy sauce mixture. When it returns to a boil (which should happen quickly), reduce the heat to a simmer and cover. Allow to cook for 5 minutes.
To serve, place the tender bok choy on a serving platter (discard any cooking liquid) and spoon the mole sauce over the vegetable. Sprinkle with sesame seeds and enjoy.
*Mole note: Depending on whether you use hard-packed paste or soft paste, you may use a differing amount of chicken broth. The hard-packed paste will require the most — perhaps up to 2 1/4 cups, and the soft paste requires about 1 cup. If you buy looser, ready-to-serve mole, it needs no additional chicken broth. If you are unsure whether you have hard-packed or soft paste, start with 1 cup of broth and add more as the paste melts, if you feel the sauce is too thick.