We were going to a family dinner Sunday night and needed to eat up some veggies before they went bad. So we fixed two small items to eat for lunch.
We steamed some asparagus in our steamer. And then I added a peanut dressing over it that I had purchased at Mother's Market and Kitchen.
And then we made Doug's favorite with baby bok choy.
4 baby bok choy stalks
1 cup maui onions
5 cloves of garlic
several stalks of celery chopped up
celery leaves from previous celery stalk
olive oil
desired amount of chicken or veggie broth
When that is brown, add baby bok choy and celery. I usually cut about a quarter of an inch off the bottom of the bok choy.
Add the broth in and cook until celery and bok choy are tender.
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