This dish does well on its own with just rice as a main course. It can also be a side dish as well as a sauce for chicken or fish, or pieces of either can be added for the final six minutes of cooking time. Coconut milk is readily available these days.
1 T vegetable oil
2 T turmeric
1 T salt
1 bunch bok choi, separated, washed and halved lengthwise
1 can coconut milk, plus enough water to make 3 cups liquid
1 T lime juice, or 4 lime wedges (or lemon juice/wedges; or white wine vinegar)
1. In a large saucepan or wide skillet , heat the oil over low heat. Stir in the turmeric and salt and cook for about 1 minute. Add the pieces of bok choi, laying them on their sides and cramming them in so as to make them as compact as possible. Pour in the coconut-water mixture and bring to a boil over medium heat. Cover and cook for 6 minutes. The bok choi should sink into the sauce and cook evenly. If some of the bok choi is not covered with liquid, turn the pieces. Cover again and cook for another 6 minutes. Stir in the lime juice, lemon juice or white wine vinegar. Or place lime or lemon wedges on the plate alongside. This can be eaten hot or at room temperature.