Bok Choy?

Once again I am so jealous of week B's Bountiful Basket. One of my favorite veggies is Bok Choy. I have tried to grow it in my garden but have had no luck. Once again I am trying again this year and we will wait to see how it grows. Many of you have never cooked with Bok Choy but I can promise if you have eaten Chinese food, you have eaten Bok Choy.

Thanks to Jo Rowley from the Star Valley Osmond site for sharing this recipe.

Asian Carrot and Bok Choy Medley

6-8 large carrots

3-4 bunches of bok choy

1 TB of soy sauce

3-4 finely diced garlic cloves

1 finely diced large onion

2-3 tsp of grated ginger

1 tsp of sesame seeds

2 TB olive oil

Add olive oil in a large skillet or wok. Sauté garlic, onion, sesame seeds and ginger on med-high heat until browned. Add carrots, chopped into diagonal slices, and sauté as well, stirring occasionally so they don’t burn. Add a little water it steam is needed and cover to help soften the carrots quicker, if soft carrots are desired. Cut off the end of the bok choy bunch about a ½ inch and then separate leaves and add to skillet. Also add the soy sauce and stir everything together. Cook over med heat until bok choy is tender. Ready to serve.