Bok choy with ginger vinaigrette

Yield: 6 Servings

Measure Ingredient
1½ pounds Bok Choy -- fresh as
\N \N Possible
⅓ cup Salad Oil
2 tablespoons White Wine Vinegar
2 teaspoons Dijon Mustard
2 teaspoons Soy Sauce
1 \N Clove Garlic -- minced
1 tablespoon Fresh Ginger Root -- finely
\N \N 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

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