Bok Choy with Ginger Vinaigrette

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Bok Choy with Ginger Vinaigrette

 

1 1/2 lbs. bok choy, fresh as possible

1/3 cup salad oil

2 tbsps. white wine vinegar

2 tsps. Dijon mustard

2 tsps. soy sauce

1 clove garlic, minced

1 tbsp. fresh ginger, finely chopped

1/2 tsp. sugar

 

Cut any bok choy that are thicker than 3 inches in half lengthwise; leave

smaller ones whole. Arrange as many boy choy on a steaming rack as will fit

without crowding. Steam until stocks begin to turn translucent and are soft when

pierced (4 to 5 minutes). Lift out and plunge into cold water; when cool, drain

well and place in a shallow dish. Repeat with remaining bok choy. Stir together

oil, vinegar, mustard, soy, garlic, ginger, and sugar. Pour over bok choy.

Makes 6 to 8 servings.