worth a repeat - baby bok choy

We had a pound of baby bok choy in the fridge. I looked up a couple of recipes on the net and came up with the following:

Prep:
Toast some pine nuts and set aside.
Prepare baby bok choy -- cut of the ends and quarter.
Roughly chop some ginger and garlic.
Create a sauce of broth (I used about two cups of water, concentrated veggie broth, and some mild New Mexican chili powder).
Chop some scallions.

Cooking:
On high heat, add oil to a pan and when ready, add the ginger and garlic. Cook for a bit til the oil is nicely infused and nothing is burned, then remove the ginger and garlic and set aside. When cooler, chop into smaller pieces.

To the oil, add the broth. Cook the bok choy, covered, for a few minutes, until nicely wilted. Remove from liquid; when cooler, slice lengthwise.

Still on high heat, uncover the broth and cook until it reduces to a near "glaze".

Lower the heat. Add in the bok choy, scallions, pinenuts, garlic and ginger, and toss until everything is, as Moosewood would say, "well acquainted" and warmed up.

Serve over rice.

Wow, this was good, and I'll try to recreate it another time.