Bok choy and ginger

Bok choy with ginger

Last night I had a recipe to use the ginger we had bought with bok choy. But, again, the recipe didn't make sense to us, so we came up with our own version.

I bunch bok choy or 4 bunches of baby bok choy

1 cup maui onions

parsley

5 small cloves of fresh garlic

2 TBS of grated or minced fresh ginger root

and equal amount of lemon juice, olive oil and soy sauce to your liking

1 cup low sodium chicken broth

Brown onions, garlic and parsley in olive oil in a large skillet or wok.

Add bok choy and chicken or vegetable broth and stir.

Once bok choy is just wilted, add the ginger, lemon juice, more olive oil and soy sauce and stir.

Cook to your desired tenderness of bok choy and serve.

If you use baby bok choy all you need to do is cut a small portion of the end off. If you use the large bok choy separate the leaves from the stalk. Cut the stalks as you would celery and discard the very end portion. Add the leaves and the cut slices of the stalk.

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