We call it pop chow in Jamaica but many know it as bok choy and it's one of my favorite veggies. It's high in nutrients and low in calories. I'm happy eating a bowl of it by itself but it's also great over rice or noodles. From our kitchen to yours, enjoy!
1 pound baby bok choy
2 tablespoons coconut oil
1/4 cup water
1 teaspoon grated fresh ginger root
4 cloves garlic, minced
2 scallion, chopped 1 tablespoon hoisin sauce
1 tablespoon light soy sauce
1 tablespoon brown sugar
1 scotch bonnet pepper, seeded for less heat
Trim off the ends of the bok choy, you can cut in half or leave whole depending on size. Rinse and spin or pat dry. Set aside. In a bowl, stir together the water, ginger, garlic, scallion, hoisin sauce, soy sauce, brown sugar and scotch bonnet pepper. Set this aside. Heat the oil in a large skillet or wok over medium-high heat. Add the bok choy and stir fry for a few minutes or until the pieces start to turn a pale green. Remove from the heat and transfer the bok choy to a serving dish. Pour the sauce into the skillet or wok, and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss lightly to coat.