Ginger Bok Choy & Rice

Audio By Carbonatix

I make this to serve alongside my honey-soy cod, but you could just make the rice if you wanted as a quick side dish.
Make sure to rinse your rice well.

Rinse the rice several times in a strainer until the starch is gone and water is clear.
In a medium pot, combine the rice, coconut milk (shake the can well), ½ cup of water and a big pinch of salt.
Heat to boiling on high.
Once boiling, cover and reduce the heat to low.
Cook 12 to 14 minutes, or until the liquid has been absorbed and the rice is tender.
Remove from heat and fluff the cooked rice with a fork.
Make sure to keep warm until you’re ready to eat.
While the rice cooks, wash and dry bok choy and scallions.
Peel and mince the ginger.
Cut off and discard the root ends of the scallions, then thinly slice on an angle, separating the white bottoms and green tops.
Cut off and discard the root end of the bok choy and separate the leaves.
In a large pan, heat 2 tablespoons of olive oil on medium-high until hot.
Add the ginger and white bottoms of the scallions and season with salt and pepper.
Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant.
Add the bok choy and cook, stirring occasionally, 2 to 3 minutes, or until the leaves have wilted and the stems are slightly softened.
Add 2 tablespoons of water and cook, stirring occasionally, 1 to 2 minutes, or until the bok choy stems have softened and the water has cooked off.
Season with salt and pepper to taste.
Serve alongside the rice and honey soy cod.