Bok choy with broccoli

1 pound bok choy, about 1 medium bunch 1 pound broccoli, about 1 large bunch 1/2 cup water 2 tablespoons oil 1 clove garlic, minced 1 tablespoon fresh ginger, grated 2 tablespoons soy sauce Cut the stalks off the bok choy and cut into 1-inch pieces. Coarsely chop the leaves. Peel the broccoli stalks and cut into 1/4-inch pieces. Cut the broccoli florets into bite-size pieces. In a large skillet or wok, bring 1/2 cup water to a boil. Add the bok choy stalks and the broccoli stalks and florets. Cover and simmer on medium-low heat until the broccoli is bright green, 5 minutes. Uncover; cook on high heat until the water evaporates, 2-4 minutes. Take the wok off the heat and add the bok choy leaves, oil and garlic. Put the wok back on the heat; cook, stirring often for 2 minutes or until the broccoli is tender-crisp. Add the ginger and soy sauce and toss well. Makes 6 servings Do not freeze Per Serving: 67 Calories; 5g Fat; 3g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs