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