Recipe by cookiedog
The flavor of this was much different than I had expected. You really taste the dijon mustard. I didn't chop up my bok choy just left it in whole leaves and poured the sauce over. I got this on the web and I have only had it warm, but it could be served as a cold side as well.
Top Review by Hey Jude
We enjoyed this....I did chop the bok choy before cooking and I stir-fried it, rather than steamed and only because it's easier for me to get my wok out of the cabinet. I just used the tiniest bit of vegetable oil and then the water left on the vegetable sort of steamed it anyway. The dressing is really nice; I can see having it on regular salad. Thanks for posting!
- 1 lb bok choy
- 1 tablespoon white wine vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons reduced sodium soy sauce
- 1 teaspoon sugar
- 1 small garlic clove, finely chopped
- 1 tablespoon fresh gingerroot, finely chopped or 1 tablespoon ginger, grated
Directions See How It's Made
- Separate bok choy leaves and rinse under cold water to clean. Place in steamer and steam until stalks begin to turn translucent and are soft when pierced.
- Combine vinegar, mustard, soy, sugar, garlic, and mix well.
- To serve warm: Chop up piece into bit size pieces while still warm and pour the ginger vinaigrette over.
- To serve cold: Plunge steamed bok choy into cold water to crisp it back up. Drain and cool. Then chop and pour ginger vinaigrette over.