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Bok Choy With Ginger Vinaigrette

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Ingredients
  Baby bok choy 1 1⁄2 Pound
  Salad oil 1⁄3 Cup (5.33 tbs)
  White wine vinegar 2 Tablespoon
  Dijon mustard 2 Teaspoon
  Soy sauce 2 Teaspoon
  Garlic 1 Clove (5 gm), minced or pressed
  Finely chopped fresh ginger 1 Tablespoon
  Sugar 1⁄2 Teaspoon
Directions

Cut any bok choy that are thicker than 3 inches in half lengthwise; leave smaller ones whole.
Arrange as many bok choy on a steaming rack as will fit without crowding.
Steam until stalks begin to turn translucent and are soft when pierced (4 to 5 minutes).
Lift out and plunge into cold water; when cool, drain well and place in a shallow dish.
Repeat with remaining bok choy.
Stir together oil, vinegar, mustard, soy, garlic, ginger, and sugar.
Pour over bok choy.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Steamed
Ingredient: 
Bok Choy
Interest: 
Quick
Cook Time: 
5 Minutes

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