Sauteed Bok Choy and Broccoli

• 1 pound bok choy
• 1 pound broccoli
• 2 tablespoons canola oil
• 1 garlic clove, chopped
• 1 tablespoon finely grated peeled fresh ginger
• 1 to 2 tablespoons soy sauce

1. Cut the white stalks from the bok choy; slice the stems into 1-inch pieces.
2. Coarsely chop the green leaves.
3. Peel the stalks from the broccoli; slice 1/4 inch thick.
4. Cut the florets into bite-size pieces.
5. In a large skillet, boil 1/2 cup water.
6. Add the bok choy stalks and broccoli; cover.
7. Simmer over medium-low heat until the broccoli is bright green, 5 to 7 minutes.
8. Uncover; cook on high heat until the water evaporates, 2 to 4 minutes.
9. Add the bok choy leaves, oil, and garlic.
10. Cook, tossing often, until the garlic is fragrant, 2 minutes.
11. Press the ginger in a sieve over the skillet to release its juices.
12. Stir in the soy sauce.

choy, broccoli, canola oil, garlic, ginger, soy sauce

Taken from www.epicurious.com/recipes/food/views/sauteed-bok-choy-and-broccoli-383313 (may not work)