Bok Choy with Ginger Vinaigrette Recipe
Ingredients
| Baby bok choy | 1 1/2 Pound | |
| Salad oil | 1/3 Cup (16 tbs) | |
| White wine vinegar | 2 Tablespoon | |
| 2 teaspoons each Dijon mustard and soy sauce | ||
| Garlic | 1 Clove (5gm), pressed | |
| Ginger | 1 Tablespoon, finely chopped | |
| Sugar | 1/2 Teaspoon | |
Directions
Cut any bok choy that are thicker than 3 inches in half lengthwise; leave smaller ones whole.
Arrange as many bok choy on a steaming rack as will fit without crowding.
Steam until stalks 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.
Arrange as many bok choy on a steaming rack as will fit without crowding.
Steam until stalks 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.
Chef
