Beijing Bok Choy

• 1 large bok choy, chopped
• 1 cup green onion, chopped (about 5 onions)
• 1 (8 ounce) cansliced bamboo shoots, drained
• 1 (6 1/2 ounce) can sliced mushrooms, drained
• 12 grapefruit, juice of (about 1/2 cup juice)
• 14 cup rice wine vinegar
• 3 tablespoons honey (pref. raw, thick type)
• 14 teaspoon salt
• 14 teaspoon pepper
• 2 tablespoons canola oil
• 12 teaspoon red pepper flakes
• 12 teaspoon toasted sesame oil
• 1 tablespoon sesame seeds
• 1 tablespoon soy sauce

1. Remove and wash each bok choy rib before chopping.
2. In a small bowl; mix grapefruit juice, rice vinegar, honey, salt, pepper, red pepper flakes, and soy sauce.
3. Heat canola oil in a large skillet.
4. Add onions, bamboo shoots, and mushrooms then saute on med-high heat for 3 minutes.
5. Turn heat down to med-low then add bok choy and the marinade.
6. Stir then cover and simmer for 10 minutes until bok choy wilts.
7. (Stir occasionally during this time).
8. After 10 minutes, remove lid and add the sesame oil and sesame seeds.
9. Stir and simmer for 1 more minute.

bok choy, green onion, bamboo shoots, mushrooms, rice wine vinegar, honey, salt, pepper, canola oil, red pepper, sesame oil, sesame seeds, soy sauce

Taken from www.food.com/recipe/beijing-bok-choy-289448 (may not work)