One ingredient five ways: Bok choy

BOK CHOY ORIENTAL RICE
Sauté 2 teaspoons minced ginger, 2 large garlic cloves, minced in 2 tablespoons of oil. Now add 1/4 cup chicken stock and 3 tablespoons soy sauce. Add 3 cups sliced mushrooms, 2 cups sliced bok choy, 1 cup diced bell pepper, 1 cup diced carrots, 1 1/4 cups sliced water chestnuts, and 4 cups cooked brown rice. Cook until vegetables are tender, adding 1/4 cup chicken stock or more if required. Add 1 cup chopped green onions and 1 1/2 teaspoon toasted sesame seeds.

BOK CHOY SOUP WITH WON TON
In a large pot bring 12 cups of water to boil. Add 12 ready-made raw won tons. Bring to boil again. Add 1 more cup of water. Bring to boil once more. When won tons float on the top, remove and strain. Rinse under cold water. Bring 6 cups chicken stock to boil in pot. Add 1/2 teaspoon salt, 1 tablespoon light soy sauce and 1/2 head bok choy sliced thin. Boil for 1 minute. Add 1 scallion, cut into 1 inch pieces and 250g thinly sliced chicken. Drop won tons gently into soup from strainer. Add 1 tablespoon sesame seed oil. Boil 1 minute.

BOK CHOY SALAD
Mix 1/4 cup oil, 3 tablespoons lemon juice, 1 tablespoon honey, 1 1/2 teaspoons soy sauce, 1 teaspoon toasted sesame seeds, and 1/2 teaspoon paprika. Add 1/2 teaspoon salt. Cover. Shake well. Toss with 6 cups torn bok choy, 1/3 cup walnut halves, and 1/4 cup raisins.

BOK CHOY WITH CHICKEN
Take 227g chicken thighs without bones and slice the chicken; add 3/4 tablespoon soy sauce and 3/4 tablespoon cornstarch, and mix; set aside for later use. Heat the wok add 4 tablespoons oil; stir fry 455g bok choy, with 1/4 teaspoon salt, 1/2 cup water until it becomes limp. Keep aside. Heat the wok add 4 tablespoons oil, stir fry 1 slice ginger root, and 4 slices garlic until fragrant, stir fry the chicken slices until cooked. Add 1 tablespoon oyster sauce, 1 tablespoon soy sauce, 1 teaspoon sugar, 1 teaspoon cornstarch, 1/4 cup water, turn heat to high and stir quickly to mix. Remove and place on top of the bok choy.

BOK CHOY SWEET AND SOUR
Heat 3 tablespoons oil in a skillet, add 1 head bok choy, trimmed, and cut into 1” pieces and 1 sliced sweet onion. Cook and stir over high heat for 1 minute. Blend 1/4 cup brown sugar, 1/4 cup red vinegar and 1/2 teaspoon minced fresh ginger root; add to skillet. Mix well. Cover and steam for 1 minute. Combine 1 tablespoon soy sauce and 1 tablespoon cornstarch with 1/2 cup water. Add to skillet. Cook and stir until thickened.
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