The trick to cooking bok choy is understanding that the thick stems need different treatment from the thin leaves. This recipe takes all that into account.
Ingredients:
1 pound bok choy 1 pound broccoli 2 tablespoons vegetable oil 1 garlic clove, chopped 1 tablespoon finely grated fresh ginger 1 to 2 tablespoons soy sauce
Preparation:
Serves 4 to 6
Cut white stalks from bok choy and slice into 1-inch pieces. Coarsely chop green leaves. Peel broccoli stalks and cut into ¼-inch thick slices. Cut florets into bite-size pieces.
In a large skillet, boil ½ cup water. Add bok choy stalks and broccoli; cover. Simmer over medium-low heat until broccoli is bright green, 5 to 7 minutes. Uncover, cook on high until water evaporates.
Add bok choy leaves, oil and garlic. Cook until garlic is fragrant, about 2 minutes. Stir constantly. Add ginger, stir in soy sauce. Serve over rice, couscous, or as a stand-alone side dish.
Adapted from Everyday Food, October 2003.