Bok Choy With Ginger Vinaigrette

cookiedog's Note:

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.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Servings: 3

• 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:

1. 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.
2. Combine vinegar, mustard, soy, sugar, garlic, and mix well.
3. To serve warm: Chop up piece into bit size pieces while still warm and pour the ginger vinaigrette over.
4. 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.

Reviews

[Linz7577]

Good dish. Served it with maple glazed salmon and brown rice. Will definitely make again.

[TeresaS]

This was so good! We really enjoyed it. You can really taste the ginger so if you don't care for it don't try this recipe. I served mine warm. Thanks for posting.

[Chef Jean]

This was great! I doubled the recipe and tossed the chopped bok choy with cooked spaghetti and ground beef and the vinaigrette. It was a flavorful meal. Thanks for sharing the recipe with us :)