* Combine 1 cup fat-free, less-sodium chicken broth and 1/4 teaspoon five-spice powder in a large skillet; bring to a boil. Place 4 halved baby bok choy in a single layer in a pan. Cover and cook 3 minutes or until crisp-tender. Remove bok choy. Stir in 1 tablespoon low-sodium soy sauce, 2 teaspoons rice vinegar, and 1/4 teaspoon crushed red pepper; cook until reduced to 1/4 cup. Serve with bok choy.