Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Nanci Borg
nborg@creighton.eduBok Choy with Ginger VinaigretteIngredients (use vegan versions): 1 pound bok choy
1 tablespoon white wine vinegar
2 teaspoons Dijon mustard
2 teaspoons reduced sodium soy sauce
1 teaspoon sugar
1 small glove garlic, finely chopped
1 tablespoon fresh ginger, finely chopped or grated
Directions:Separate bok choy leaves and rinse under cold water to clean. Place in steamer and steam until stalks begin to turn translucent and are soft when pierced.
Combine vinegar, mustard, soy, etc. and mix well
After bok choy is steamed you have two options:
Chop up piece into bit size pieces while still warm and pour the ginger vinaigrette over.
or
Plunge steamed bok choy into cold water to crisp it back up. Drain and cool. Then chop and pour ginger vinaigrette over.
Makes 4 - 1 cup servings.
I substituted cider vinegar for the white vinegar and homemade ginger preserved in sherry for the fresh ginger. I accidentally left out the vegan sugar, but even despite this it all worked out okay.
Archived comment by: donna
thanks, this is now my favorite way to eat bok choy!
Archived comment by: audreyer
