1/2 pack bacon, chopped (removed as much fat as I could), because everything is better with bacon!!
1/2 onion in large, long slices
8 baby bok choy, ends removed and washed well
about 1tbsp apple cider vinegar
I fried the bacon and onions slowly to soften but not brown them too much. Then I added the bok choy, which I left purposely wet from washing (thanks for the good preparation advice, Michele!) so that it would steam. On low heat, I left it to cook under the lid for about 5 minutes. Then I gave it a good toss and added the vinegar. I let it steam another 3 minutes or so, and voila!
Source: Corlea Smit
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