Kristyn says... "Here is on of my favorite bok choy recipes:"
2 cups Bok Choy Leaves (I like a little more since the Bok Choy is my favorite part, can use spinach)
20 asparagus spears
1/2 cup fresh, coursely chopped apricots
1/2 cup julienne of red onion
1 tablespoon corn oil
In a heavy skillet, heat the corn oil over moderately high heat and sauté red onion, asparagus spears and apricots until just tender. Finish with the bok choy leaves and season to taste with salt and pepper.
So simple, but really interesting. Works as a great side dish with pork tenderloin and polenta.