I steamed the rest of the bok choy tonight and ate it with roasted chickpeas and Trader Joe's Satay Peanut Sauce.
I roasted the chickpeas for about 20 minutes at 400°F in a cast iron skillet, with olive oil, sliced garlic, chopped ginger, salt and pepper and a few bay leaves. The peanut sauce was more like a paste, so I mixed in some milk to creamyify it.
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