Usually, we trim and slice bok choy, tossing the crunchier bits first in the wok and adding the leafy greens for just the last minute. A little oil, a little garlic, maybe a splash of white balsamic vinegar and some salt, and it's done.
It's possible that a braise would work, but not the one we tried. Simmered in a little vegetable stock with a sprinkle of Asian spice, it had good flavor but quickly turned to mush-- or, as Tim put it, "like snot."
I concede the dogs liked it, and especially liked the stock dribbled on their kibble, but it did not redeem the failure. Also, we only let them eat a few pieces for fear of a fiberific experience.
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