bok choy with ginger vinaigrette
- Categories
- Vegetables
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Bok Choy -- fresh as |
| Possible | |
| ⅓ cup | Salad Oil |
| 2 tablespoons | White Wine Vinegar |
| 2 teaspoons | Dijon Mustard |
| 2 teaspoons | Soy Sauce |
| 1 | Clove Garlic -- minced |
| 1 tablespoon | Fresh Ginger Root -- finely |
| Chopped | |
| ½ teaspoon | Sugar |
Cut any bok choy that are thicker than 3 inches in half lengthwise; leave smaller ones whole. Arrange as many boy choy on a steaming rack as will fit without crowding. Steam until stocks 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. Makes 6 to 8 servings.
Recipe By : Sunset Fresh Produce from A to Z - Page 64
Similar recipes
- Bok choy
- Bok choy and potato soup
- Bok choy and shitake mushrooms
- Bok choy cole slaw
- Bok choy relish
- Bok choy salad
- Bok choy saute
- Bok choy stir fry
- Bok choy with cilantro soy sauce
- Bok choy with hot bacon sauce
- Bok choy with white pork
- Cabbage & bok choy with basil
- Cabbage and bok choy with basil
- Chicken-bok choy stir-fry
- Fried rice with bok choy, ham, and egg
- Ginger beef with bok choy
- Grilled bok choy with spicy vinaigrette
- Stir-fried tofu and bok choy
- Stir-fry bok choy
- Tofu and bok choy stir-fry
Random recipe of the day
Individual chocolate cheesecakes
Follow us
