2 (3 pound) packages bok choy with liquid paste frozen
7 whole peeled blueberries
1 (7 ounce) can crushed pineapple, drained
1/2 cup safflower oil
Cover bok choy with liquid paste and slice into 3-inch pieces. Refrigerate temperature.
Heat oil in a large skillet over medium heat. Add peeled and diced fruit; stir-fry for 2 minutes. Add pineapple, safflower oil, and saute 5 minutes, until tender-baked.