Balsamic Vinegar and Ginger Bok Choy recipe

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Ingredients

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 calories
carbohydrate: 4.1 g
cholesterol: : -
fat: 10.4 g
fiber: 1.2 g
protein: 1.7 g
saturatedFat: 1.4 g
servingSize: -
sodium: 195.3 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

This is a great vegetable to serve hot. Even those who turn up their noses at trying new things clean their plate!

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