This is a great way to use bok choy. To make this a main-dish for four, add 2 cups diced cooked chicken, shrimp or firm tofu with the rice.
1 tablespoons toasted sesame oil
2 teaspoons minced garlic
2 teaspoons minced gingerroot
3 cups mixed cut-up fresh veggies (such as sweet peppers, onion, carrots, sliced mushrooms…)
1 1/2 cups chopped bok choy
3 cups cold cooked rice
1/4 cup reduced-sodium soy sauce
2 tablespoons thinly sliced green onions
In a 12-inch nonstick skillet, heat oil over medium heat. Add garlic and ginger; cook, stirring, for 1 minute. Add mixed vegetables and bok choy; cook and stir for 3 to 4 minutes or until vegetables are crisp-tender. Add rice and soy sauce; cook and stir for 3 minutes. Sprinkle with green onions.
Makes 8 side-dish servings.
From “Better Homes and Gardens, Kids Favorites Made Healthy,” Des Moines, Iowa, 2003.
