1 T. peanut or vegetable oil 2-1/2 cups bok choy cabbage, cut in 1/2 inch pieces (see Note) 1/2 cup carrots, cut into matchsticks (see Note) 1 tsp. minced garlic (see Note) 1/2 tsp. ground ginger 2 cans (14-1/2 oz.) chicken broth (low sodium, if possible) 1 pkg. (about 16 oz.) Frozen Potato and Cheddar Cheese or Potato and Onion Pierogies (see Note) 1 tsp. soy sauce 1/4 cup slice radishes (optional) sesame seeds (optional) 1. In large saucepan, heat oil over medium-high heat. 2. Add bok choy, carrots, garlic and ginger; cook and stir constantly until bok choy is barely tender, about one minute. 3. Add broth and soy sauce; bring to a boil. 4. Add pierogies and cook until heated through, about 5-7 minutes. 5. Stir in radishes. Sprinkle with sesame seeds if desired. Makes 6 cups. Note: 1. You can substitute fresh spinach for the bok choy. Add just before pierogies are cooked through. 2. To cut carrots into matchsticks, cut carrot into thin diagonal slices; stack 3 or 4 slices and cut into narrow sticks. 3. We often increase garlic for any recipe, up to 6-8 cloves, minced. 4. I believe fresh pierogies, not frozen, work just as well.
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