• 2 heads Bok Choy, quartered and washed thoroughly
• 1 bunch Hakurei Turnips, tops reserved and bulbs cut into quarters
• 3 Tbsp Unsalted Butter
• 1 Yellow Onion, peeled and diced
• 2 Cloves Garlic, minced
• 1/2 cup Vegetable Broth
• 3 Tbsp Soy Sauce
• 1/2 Tbsp Sesame Oil
• Sea Salt and Pepper

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

Add bok choy and turnip greens and cook 3 minutes, flip and cook an additional 3 minutes. Add turnips and cook 1 minute more.

Add soy sauce, sesame oil and vegetable broth. Season with sea salt and pepper. Cover and reduce heat to medium. Cook for 6 minutes, or until turnips are tender.

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

Drizzle bok choy with liquid and serve.