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I accidently bought Bok Choy - it was misplaced on the grocers display shelf under "Leek" and since I never buy leek, I didn't know the difference. I had to google vegetables to learn it's true identity. I'm so glad it happened into our kitchen. We all have eaten it with delight! For a family of 8 with little kids, that is no small discovery!
First chop your veggies:
Carrots, red peppers, zucchini, and bok choy. Chop the white stalk of the Bok Choy separate from the leafy green and slice up the leafy green part as well.
Heat 3 TBS olive oil in large saute pan over low/medium heat adding 1 tsp minced garlic, small onion chopped, and 1 tsp minced ginger. Saute briefly then add carrots and white bok choy stalk and saute 5 minutes or more on med high heat. Add softer veggies next: zucchini, peppers and last add the leafy green bok choy. Sprinkle salt and pepper and stir often. Place lid on to steam the hard veggies.
Serve over rice or quinoa. I used a rice medley cooked in chicken broth and all 8 of us loved this meal.
Another version is sautéing just Bok Choy in oil, minced garlic and minced ginger and serving over hot buttered/salted noodles. Ellie prefers adding catsup to hers!
