How to Make Baby Bok Choy Stir-Fry

I love bok choy ever since I grew up eating it. It's serve and eaten by my own ethnic group which I'm chinese.
I hope that you would serve this dish when you can and it's pretty cheap and easy to make and buy as well. This is the american version of making bok choy with other ingredients.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 2 large heads baby bok choy (about 1 lb. total)
• 1 tbsp. veggie oil
• 1 1/2 cup small cauliflower florets
• 1 small onion, halved and sliced
• 2 Roma tomatoes, cored and cut into eighths
• 1 tsp. seasoned salt
• 1/2 tsp. garlic pepper

1. Trim stem ends of bok choy. Wash leaves; drain and slice stems and leaves; set aside.

2. Heat oil in large nonstick skillet over medium-high heat. Add cauliflower and onion; cook and stir 4-5 minutes or until onion is tender.

3. Add bok choy, tomatoes, seasoned salt, and garlic pepper. Toss to mix well. Cook and stir 4-6 minutes or until cauliflower is crisp-tender.