I bought bok choy at the Amherst Farmer's Market. We had leftover salad ingredients and used some garlic greens from our garden to stir fry with the bok choy. We served the dish over quinoa.The dressing was fairly simple and delicious. (I'm against giving out measurements -- I think it should be left up to the maker/eater to decide how much ingredients to use. I'm thinking most people have a built-in gauge.) I used rice vinegar, peanut butter, half of an avocado, half of a cucumber, a scallion, tamari and lime juice. Our small food processor did most of the work.
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