1 bunch Red Dog Farm boc choi
1 bunch Red Dog Farm hakurei turnips, peeled, washed and quartered
1 tablespoon unsalted butter
1/2 yellow onion, peeled and diced
2 cloves garlic, minced
1 tomato, seeds removed, chopped
1/2 cup organic vegetable broth
2 tablespoons soy sauce
1/2 tablespoon sesame oil
Salt and pepper
1 cup couscous, quinoa, or rice, cooked

Heat the butter in a large skillet over medium-high heat. Cook the onion and garlic until the onion becomes tender, approximately 3-4 minutes.

Add the boc choi and cook for 3 minutes or until it begins to brown slightly, flip and then cook an additional 3 minutes. Add the turnips (should be in approximately 1-inch pieces) and chopped tomato and cook for 1 minute.

Add the soy sauce, sesame oil and vegetable broth. Season with salt and pepper. Cover and reduce heat to medium. Cook for another 6 minutes, or until the boc choi is tender.

Transfer boc choi and turnips to a serving platter, leaving the cooking liquid in the skillet. Cook the liquid in the skillet over medium-high heat. Allow it to reduce by half, about 2 minutes.

Serve boc choi over couscous, quinoa, or rice and drizzle the liquid on top.