Balsamic Vinegar and Ginger Bok Choy |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a great vegetable to serve hot. Even those who turn up their noses at trying new things clean their plate! Ingredients:
4 heads baby bok choy |
3 tablespoons olive oil |
1/4 cup water |
2 tablespoons capers |
1 1/2 teaspoons minced garlic |
1 1/2 teaspoons minced fresh ginger root |
2 tablespoons balsamic vinegar |
1 dash fresh lemon juice, or to taste |
Directions:
1. Separate the leaves from the stems of the bok choy. Cut the stems into bite-sized chunks and shred the leaves.
2. Heat the olive oil in large skillet over medium heat.
3. Cook the bok choy stems in the oil until slightly tender, about 3 minutes; add the water and leaves and cook until the water evaporates, about 10 minutes more. Stir in the capers, garlic, and ginger; cook and stir 1 minute more. Sprinkle the vinegar and lemon juice over the bok choy and remove from heat; serve immediately.
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