Finely chop the onion
Add the olive oil to heated pan and then add the onion.
Sauté lightly.
Slice the small core off the end of the Bok Choy.
Slice the crunchy white parts and set the green parts aside.
Add the white parts to the onions and continue to sauté, stirring often.
I tend to use 2 farm fresh eggs per serving.
Scramble the eggs.
I like to add herbs and spices to my eggs but prepare them however you like.
I added a combination of chopped fresh cilantro, finely chopped and hot pepper flakes to the eggs in the picture.
Add some Tamari to the Bok Choy and then toss in the greens, stirring gently.
Tamari adds a salty 'umami' flavour and I love it with the Bok Choy.
This is exactly how it was presented to me, many years ago, in a dreamy resort in Tahiti.
I hope you enjoy it ~ as much as I did and still do~