1–2 pounds Bok Choy (about 4–8 cups depending on size of head)
1 pound broccoli
½ cup water
1 large red bell pepper cut into short thick strips
2 tablespoons canola oil
1 ½ tablespoons garlic, minced
1 tablespoon ginger, grated fine (to a paste consistency)
3 tablespoons soy sauce
Cut Bok Choy white stems into one-inch pieces. Cut leaves into shreds but keep separate from white stems
Remove stalk from broccoli and peel off outer skin, then cut into slices. Break up broccoli into small florets. Keep florets separate from the stalks.
In a wok or large skillet, heat the water to boiling then add the bok choy stems and the broccoli stalks and lower to a simmer covered. Simmer for four minutes then add red bell peppers and broccoli florets.
Uncover and raise heat to high and cook just until vegetables are tender, about four more minutes. Try not to overcook**, they need to be a bit crunchy.
Add the bok choy leaves along with oil, garlic and ginger and toss and cook for just a minute.
Add soy sauce, toss and serve.
**The broccoli should still be vibrant green. If it turns to a dull green, they are overcooked.
Keywords: Stir-Fry Bok Choy with Red Pepper and Broccoli