Balsamic Vinegar and Ginger Bok Choy recipe
All Recipes Best Recipe Side Dish VegetablesIngredients
- 4 heads baby bok choy 3 tablespoons olive oil ¼ cup water 2 tablespoons capers 1 ½ teaspoons minced garlic 1 ½ teaspoons minced fresh ginger root 2 tablespoons balsamic vinegar 1 dash fresh lemon juice, or to taste
Nutrition Info
- 110.8 caloriescarbohydrate: 4.1 gcholesterol: : -fat: 10.4 gfiber: 1.2 gprotein: 1.7 gsaturatedFat: 1.4 gservingSize: -sodium: 195.3 mgsugar: 2.4 gtransFat: : -unsaturatedFat: : -
Directions Balsamic Vinegar and Ginger Bok Choy
Directions
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Separate the leaves from the stems of the bok choy. Cut the stems into bite-sized chunks and shred the leaves.
Heat the olive oil in large skillet over medium heat.
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.