Thanks for the link, Ronald. Really good read.

Stir fry with Bok Choy:

1 small onion (or half a big one) Peeled and chopped into 1 inch pieces

6 -10 Mushrooms (depends on size) washed Sliced into 1/4 inch slices

Add a small amount oil to wok and set to high

toss in onions and mushrooms and stir while they sizzle

Meantime de-leaf Bok Choy stalks and cut into 1 inch chunks toss in and stir

if you have Carrots, slice into 1/8 inch pieces and toss in and stir

If you have green beans, cut into 1 inch pieces and toss into wok - stir

Grate about a tablespoon of fresh ginger root and toss into wok and stir.

Basically you can add any veg you like provided they are chopped into smallish pieces. I add Cauliflower pieces and Broccoli pieces if I have them. You can also add in Water Chesnut slices (they will be canned) which add a lovely crunch to the mix.

Toss in about two -three tablespoons of soy sauce. Stir,

Add in 1 cup of water or broth. Stir

Turn heat down, cover and allow it to simmer until your Bok Choy is tender (but not mushy). 4 - 5 minutes

You could serve this over your previous days rice, or as a side with something like chicken or lamb or beef.

Have fun with this and let me know how you make out. the main hint is to cook quickly over high heat for the first part, and not allow it to simmer too long.