Bok Choi and Slivered Carrots


3 T olive oil
garlic top(s), minced
l bunch bok choi (about l ½ lb)
3 carrots, diced
salt, pepper
vinegar or lemon wedges

Saute garlic tops. Steam carrots; when close to tender, steam choi (including stems) with the carrots. When done, toss with olive oil and sauted garlic. Season. Serve with vinegar or lemon wedges.