Bok Choy With Ginger Vinaigrette
|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|
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.