Bok Choy with Ginger Vinaigrette

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Bok Choy with Ginger Vinaigrette

 

1 lb. bok choy, cut into 2 inch pieces

1 tbsp. white wine vinegar

2 tsps. Dijon mustard

2 tsps. soy sauce

1 tsp. sugar

1/2 tsp. olive oil, optional

1 small clove garlic, finely chopped

1 tbsp. fresh ginger, finely chopped or grated

 

Place bok choy in a steamer basket over boiling water. Cover pan and steam 10

minutes or until stalks begin to turn translucent and are soft when pierced.

Combine remaining ingredients in a jar with a tight-fitting lid. Shake

vigorously to mix well. Transfer bok choy to a bowl. Add dressing and toss.

Serve hot.

Makes 4 servings.