Saucy Asian Bok Choy

• 1/2 teaspoon ground ginger
• 1/2 - 1 teaspoon fresh ginger, grated (a full teaspoon will make it pretty hot)
• 3/4 teaspoon tamari
• 1 tablespoon no-added-salt tomato paste
• 1/2 teaspoon vegetable oil
• 1 large garlic clove, chopped
• 1/3 cup vegetable broth
• 4 cups bok choy, chopped (including the white parts, chop them finely)

1. Combine all 7 first ingredients, for the sauce, in a small pot and bring to a simmer.
2. Add white parts of the bok choy and cook on medium-low, covered, about 5 minutes, till softened.
3. Add the green parts of bok choy and let cook 3-5 minutes more. Stir, remove from the heat, cover and let the greens soften further for 3-5 minutes.
4. Dish it up and spoon some of the sauce over each serving. This is also quite good as leftovers served cold.

ground ginger, fresh ginger, tamari, tomato paste, vegetable oil, garlic, vegetable broth, bok choy

Taken from www.food.com/recipe/saucy-asian-bok-choy-289531 (may not work)