1 large bok choy 10 leaves of red mustard
3 TBL oil 2 tsp salt
chopped garlic tops (1) 1/2 tsp sugar
Wash each leaf of bok chopy and red mustard. Cut white part of bok choy into 1 inch lengths. Split the green leaves, including the red mustard leaves, two or three times and then cut into 1 inch pieces. Keep white and green pieces separate.
Heat oil in a wok or skillet over a high flame. Add white bok choy and stir quickly until the oil coats all the pieces. After about 1 minute, add the green leaves, red mustard leaves and the chopped garlic top. Mix and cook for another 2 minutes. Add salt and sugar – mix another minute.
Cover the wok; turn the flame to medium and cook for 5 minutes. If the bok choy seems dry add 1 or 2 TBL of water before covering.
If you don’t like the kick of the red mustard – leave it out. The bok choy we picked up at the farm did not require the extra water.
The basic idea for this comes from Madame Chu’s Chinese Cooking School Book.