Bok choy is a tasty green vegetable that cooks quickly. It is packed with vitamins, minerals and phytonutrients. My family enjoys this veggie in a very easy side dish adapted from a Chicago Tribune recipe:
Bok Choy with Mushrooms
2 pounds bok choy
1 tablespoon canola oil
3 green onions, chopped (Do you ever wonder what part of the green onion to chop? I trim the onion at both ends and use most of the white and green portions).
1 cup sliced fresh mushrooms (we use white button mushrooms)
2 cloves minced garlic
1 teaspoon crushed red pepper
1/2 teaspoon salt
freshly ground pepper
3 tablespoons coconut milk (or vegetable broth but we prefer coconut milk for a creamier finish.)
Cut off the base of the bok choy stalks and discard. Rinse with water. Cut the leaves from stalk and separate. Slice the stalks. Chop the leaves like you would thick ribbons of romaine.
Heat oil in a large skillet or wok over medium heat. Stir in the green onions, mushrooms, garlic, bok choy stalks, red pepper, salt and pepper. Cook and stir until the stalks are tender crisp, about 4 minutes. Stir in bok choy leaves and coconut milk until the leaves wilt, 2-3 minutes. Serve immediately. Enjoy!