I found this recipe from Cooks.com when I started with Fresh Earth Farms last year.  It makes a nice side dish for any meal.  Sweet with brown sugar, slightly spicy from the fresh ginger root, and tangy vinegar makes for tasty bok choy.  Experiment with the recipe – if you don’t have brown sugar, try a little maple syrup (flavor to taste, as 1/4 cup brown sugar might not be equivalent to a 1/4 cup of maple syrup).  If you’re not a fan of red wine vinegar, then try using cider vinegar or white balsamic.

3 tablespoons Olive Oil or other cooking oil
1 head bok choy, washed, leaves trimmed and set aside, & cut into 1″ pieces
1/4 cup packed brown sugar
1/2 – 1 teaspoon  minced fresh ginger root
1 tablespoon cornstarch
1 sliced sweet onion (vidalia or similar)
1 tablespoon soy sauce (low sodium recommended)
1/4 cup red wine vinegar (cider vinegar works as well)

Heat the oil in a large skillet, add bok choy and  onion and cook and stir over high heat for 1 minute.
In a small bowl blend the sugar, vinegar, and ginger.
Add mixture to the skillet and mix well.
Cover and steam for 1 minute.
Combine the soy sauce and cornstarch with 1/2 cup cold water.
Once combined, add to the skillet.
Add the bok choy leaves to the pan.
Cook and stir until thickened.

Depending on portions, serves approximately 4.