Finding recipes for bok choi is a little disappointing.  Most everywhere I looked had bok choi served up as an Asian dish.  That's cool; I like Asian cuisine.  I was just hoping to see it being used in a variety of recipes.  Stir frying seems to be the popular way of cooking.  But I can tell you right now, blanching bok choi produces a great flavor, too, and can make bok choi taste milder than spinach.  I blanched two bunches? two heads? two plants? of bok choi a few days ago and put them up in the freezer for eating later.  I'll let you know what I end up doing with them later.

Meanwhile, let me get back to this tummy satisfying dish.  It's a meal all on its own.  Eat it for lunch.  Eat it for dinner.

HERE'S ALL IT TAKES TO SERVE TWO

• 1 small yellow onion, roughly chopped
• 1 large garlic clove, minced

• 2 cups bok choi, stems removed, leaves roughly chopped
• 1/2 cup spicy tomatoes (like canned diced tomatoes with chipotle peppers)
• 1 1/2 tablespoons pepperocini peppers, chopped
• 1 1/2 tablespoons rice vinegar or cider vinegar

• 1 1/2 cups cooked great Northern beans, drained
• 1/2 cup fresh cilantro, chopped
• 1/4 teaspoon fresh ground pepper

Heat 1/4 cup water in a medium skillet, cook onions over medium heat until translucent but not browned.  Add in minced garlic, cook for a minute.

Add bok choi, tomatoes, pepperocini peppers, and vinegar. Stir fry until bok choi is tender, 4 to 6 minutes, depending on the thickness of the bok choi leaves.

Add in Northern beans, cilantro, season with salt and pepper. Cook until beans are heated through.  Serve hot.

COOK'S NOTES:

This recipe is spicy.  If you're in the mood for something milder.  Use regular diced tomatoes.  The pepperocini peppers add a small kick but nothing that's uncomfortable or lasts long.  They add an extra zip that compliments the bok choi and beans.