Ingredients

The following ingredients have 5 Servings
  • 1-2 pounds Bok Choy (about 4-8 cups depending on size of head)
  • 1 pound broccoli
  • ½ cup water
  • 1 large red bell pepper cut into short thick strips
  • 2 tablespoons canola oil
  • 1 ½ tablespoons garlic, minced
  • 1 tablespoon ginger, grated fine (to a paste consistency)
  • 3 tablespoons soy sauce

Instruction

  • Cut Bok Choy white stems into one-inch pieces. Cut leaves into shreds but keep separate from white stems
  • Remove stalk from broccoli and peel off outer skin, then cut into slices. Break up broccoli into small florets. Keep florets separate from the stalks.
  • In a wok or large skillet, heat the water to boiling then add the bok choy stems and the broccoli stalks and lower to a simmer covered. Simmer for four minutes then add red bell peppers and broccoli florets.
  • Uncover and raise heat to high and cook just until vegetables are tender, about four more minutes. Try not to overcook**, they need to be a bit crunchy.
  • Add the bok choy leaves along with oil, garlic and ginger and toss and cook for just a minute.
  • Add soy sauce, toss and serve.