Thank you my friend, Missy, for adding to the D-Feast!
1 pound bok choy, about 1 medium bunch
1 pound broccoli, about 1 large bunch
1/2 cup water
2 tablespoons oil
1 clove garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons soy sauce
Cut the stalks off the bok choy and cut into 1-inch pieces. Coarsely chop the leaves. Peel the broccoli stalks and cut into 1/4-inch pieces. Cut the broccoli florets into bite-size pieces.
In a large skillet or wok, bring 1/2 cup water to a boil. Add the bok choy stalks and the broccoli stalks and florets. Cover and simmer on medium-low heat until the broccoli is bright green, 5 minutes. Uncover; cook on high heat until the water evaporates, 2-4 minutes. Take the wok off the heat and add the bok choy leaves, oil and garlic. Put the wok back on the heat; cook, stirring often for 2 minutes or until the broccoli is tender-crisp. Add the ginger and soy sauce and toss well.
Makes 6 servings