This is a great vegetable that I have not used a lot, so decided to eat more of this chinese cabbage, since it is now know to contribute to the prevention of cancer. I bought some extra and used it in a turkey soup, later in the week.
4 slices turkey bacon or veggie bacon
2 lbs. baby bok choy
1 teaspoon olive oil
1/2 small onion, chopped
1 teaspoon red pepper flakes
1 Tablespoon minced garlic
salt to taste
Fry bacon of your choice in a large skillet over medium heat until crispy. Remove bacon and add the olive oil, onion, garlic and red pepper. Cook and stir until the onions begin to become tender.
Add the bok choy and place a lid on the pan. Cook for 3 to 5
minutes, remove the lid , continue to cook uncovered and stir. Cook
until bok choy is tender, but still crunchy—about 2 minutes. Stir
in the bacon and season with salt.
Let me know how you like this recipe.