Crunchy texture, sweet & savory flavors. Yum.
2-3 TB olive oil
5-6 small scallions, cleaned, roots removed, and chopped, white part and an equal amount of the green.
1 bunch bok choy, cleaned, chopped into 1/2 inch pieces, stems kept separate from the greens
1 1/2 - 2 cups cherry tomatoes
2-3 TB teriyaki sauce -or- salt and pepper to taste
Heat the oil in a large skillet over medium-low heat. Add the scallions and the thick bok choy stems and cook for five minutes, stirring. Add the greens and cook for another 5 minutes, stirring occasionally, or until stems and leaves are tender. Add the cherry tomatoes and heat for a minute. Toss with Teriyaki sauce and serve.
Variation: Use other hearty greens, such as Napa cabbage or kale, giving similar advance heat to the stems before adding the greens.
Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes