• 1 pound bok choy 
  • 1 pound broccoli 
  • 2 tablespoons vegetable oil, such as safflower 
  • 1 garlic clove, chopped 
  • 1 tablespoon finely grated fresh ginger 
  • 1 to 2 tablespoons soy sauce


  1. Cut white stalks from bok choy; slice into 1-inch pieces. Coarsely chop green leaves.
  2. Peel stalks from broccoli; slice 1/4 inch thick. Cut florets into bite-size pieces.
  3. In a large skillet, boil 1/2 cup water. Add bok choy stalks and broccoli; cover. Simmer over medium-low until broccoli is bright green, 5 to 7 minutes. Uncover; cook on high until water evaporates, 2 to 4 minutes.
  4. Add bok choy leaves, oil, and garlic. Cook, tossing often, until garlic is fragrant, 2 minutes.
  5. Press ginger in a sieve over skillet to release juices. Stir in soy sauce.

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