Bok Choy With Ginger Vinaigrette

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.

• Ready In: 15 mins
• Serves: 3-4

Ingredients

• 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.