My husband brought home some bok choy the other day, and I have to admit that as far as I am aware, I had never tried it before.  I wasn't sure how to cook it, but a quick google search brought up lots of references to garlic.  Armed with that little bit of information, I threw something together which was so delicious, I decided I had to share!

Garlic Ginger Bok Choy (Serves 2-3)

1 head bok choy, chopped

2 bunches broccoli, stemmed and cut into florets

1 small-medium onion chopped

1 can of baby corn, drained

3-4 large cloves of garlic, minced (or 1 heaping tbsp from a preminced jar)

1/2 stick of butter (can replace with margarine or olive oil, butter is better!)

1-2 tsp of ginger powder to taste (not sure how much fresh ginger)

1-2 tsp of salt to taste

Melt butter over medium-low heat in large wok or frying pan.  Add onions and cook for a couple of minutes.  Add the rest of the vegetables and the garlic and stir so as to coat everything with butter.  Sprinkle the salt and ginger over the vegetables and stir.  Cover pan and continue to cook over medium-low heat, stirring occaisionally, until vegetables are at desired consistency.  Serve over rice, and have some soy sauce or other asian condiments on hand, though the flavor is plenty good without any additions.

Notes:

* I almost never use measurements when cooking, so the salt and ginger amounts are estimates.  As a general principle, when you are cooking if possible you should always taste at various stages to see you if you have added enough seasoning.  Start with 1 tsp, and if that is not enough, add a bit more.  You can always add spice, you can't take away!

* There are other vegetables could be good in this recipe too, such as carrots, edamame, lima beans or cauliflower. Also, if you are the kind of person who thinks you aren't eating a meal without meat, you could also add chicken, beef or pork!  Experiment!

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