Bok Choy

 Bok Choy

Slice off the root end and break down the head into its separate stalks. Wash thoroughly. Chop into bite size pieces. Spin dry. 

Large wok. Laurdons 4 slices of bacon. Set aside. 

To reserved fat, add a small onion - large chop. I add some red bell pepper for color.  Sauté. Onions should begin to brown  

Add Bok Choy and sauté approximately 10 minutes. Add reserved lardons, salt, pepper, ground ginger, soy sauce and thinly sliced garlic at 5 minute mark. 

Serve with a roast chicken breast.  Lightly oil - evoo. Add spices as you like. 20 minutes at 400. Rest in foil. Slice to serve