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Bok Choy with Ginger Vinaigrette Recipe
|Baby bok choy||1 1⁄2 Pound|
|Salad oil||1⁄3 Cup (5.33 tbs)|
|White wine vinegar||2 Tablespoon|
|Dijon mustard||2 Teaspoon|
|Soy sauce||2 Teaspoon|
|Garlic||1 Clove (5 gm), minced or pressed|
|Finely chopped fresh ginger||1 Tablespoon|
Serving size: Complete recipe
Calories 804 Calories from Fat 681
% Daily Value*
Total Fat 77 g118.7%
Saturated Fat 3.7 g18.7%
Trans Fat 1.3 g
Cholesterol 0 mg
Sodium 1011.4 mg42.1%
Total Carbohydrates 23 g7.8%
Dietary Fiber 7.6 g30.6%
Sugars 11 g
Protein 12 g24.4%
Vitamin A 608.1% Vitamin C 514.4%
Calcium 73% Iron 33%
*Based on a 2000 Calorie diet
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.