Bok Choy with Ginger Vinaigrette
Preparation Time: 10 minutes
Cooking Time: 10 minutes
1 lb. Baby bok choy, chopped
1 Tbsp. White wine vinegar
2 tsp. Dijon mustard
2 tsp. Tamari
1 tsp. Sugar
1/2 tsp. Olive oil
1 clove Garlic finely chopped
1 Tbsp. fresh ginger finely chopped
Separate bok choy leaves and rinse under cold water to clean. Place bok choy in steamer and steam until stalks begin to turn translucent and are soft when pierced.
Combine vinegar, mustard, tamari, sugar, olive oil, garlic and ginger. Mix well
After bok choy is steamed you have two options:
1) Chop into bit size pieces while still warm, and pour the ginger vinaigrette over bok choy. 2) Plunge steamed bok choy into cold water to crisp it back up. Drain and cool. Then chop and pour ginger vinaigrette over.
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