If you can’t find baby bok choy, mature bok choy will work, too. Just cut it into smaller pieces and let it braise covered for slightly longer, until it’s tender.

• 2 pounds baby bok choy, halved and/or quartered depending on the size
• 1 large onion, cut into wedges
• 3 tablespoons mildly flavored vegetable oil
• 2 tablespoons pure sesame oil
• 1 large clove garlic
• 1 teaspoon grated ginger, or more to taste
• 1 1/2 tablespoons dark soy sauce
• 2 1/2 tablespoons light soy sauce
• 1/3 to 1/2 cup chicken broth
• Freshly ground black pepper

1. Heat the two oils in a large sauté pan. You may have to cook the recipe in two or three batches.
2. Add the onions and stir fry for until they begin to brown lightly, about 3-4 minutes. Then add the ginger and garlic, stir frying for about 1 more minute. Do not let the garlic brown.
3. Add the bok choy and stir fry for about a minute to coat it completely with the oil. Then add the soy sauce and 1/3 cup of chicken broth. Stir fry for another minute or so, then cover the pan tightly with foil. Reduce the heat and let it braise for another 4-5 minutes, until slightly tender. You can lift an edge of the foil (carefully -don’t burn yourself) to check the progress of the cooking, and add more chicken broth, if needed.

Yield 4-6 servings

P.S. Hard cover versions of 50 Best Plants on the Planet is available from Melissa’s Fresh Produce, while paper backs are available through Amazon. See link above.

Looking for a few other nutrient dense plants recipes? Try:

Roasted Asparagus with Lemon Caper Mayonnaise

Double Kale Caesar