Recipe: Bok Choy with Ginger Vinaigrette
This bok choy recipe can be a light, delicious side dish, or a simple, elegant alternative to a salad as a first course. As a side dish, the leaves are most manageable when cross cut into 2 inch sections. As an appetizer, however, I like to leave them whole.
Ingredients
- 3 small heads bok choy, cut into 2 inch pieces or left whole
- 2 Tbsp Extra Virgin Olive Oil
- 2 Tbsp Balsmic vinegar
- 1 Tbsp Dijon mustard
- 1 tsp honey or brown sugar
- 1 small clove garlic, minced
- a 1/2 inch section of fresh ginger, grated or minced
- a dash of salt
Directions
Steam the bok choy for 10 minutes, or until the stems are translucent and tender. Whisk or shake the vinaigrette ingredients until well. Dress the bok choy just before serving.
