Bok choy with ginger vinaigrette
6 Servings
Ingredients
| Quantity | 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 |
Directions
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