2 medium bok choy, sliced crosswise into 1-inch strips
6 Tbsp butter
2 Tbsp soy sauce or tamari
1 Tbsp grated or finely chopped fresh ginger
1 leek, finely chopped
1 Tbsp finely chopped fresh cilantro or 1 tsp coriander
freshly ground black pepper
Bring a large pot of water to boil. Add choy and cook until tender but still crisp (2-3 minutes). Drain in a colander and immediately run under cold water. Drain well. Melt butter in a large skillet over medium heat. Add soy sauce, ginger, leek, and choy. Cook, stirring constantly, until choy is well-coated and heated through. Remove skillet from heat. Stir in cilantro or coriander. Season with salt and pepper to taste. Serve immediately.
adapted from Farmer John’s Cookbook: The Real Dirt on Vegetables.