Bok Choy With Ginger Vinaigrette Recipe Cdkitchencom

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BALSAMIC VINEGAR AND GINGER BOK CHOY



Balsamic Vinegar and Ginger Bok Choy image

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

Provided by Kara Rhodes Murphy

Categories     Side Dish     Vegetables

Time 30m

Yield 4

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 110.8 calories, Carbohydrate 4.1 g, Fat 10.4 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 1.4 g, Sodium 195.3 mg, Sugar 2.4 g

STIR-FRIED BOK CHOY WITH GINGER AND GARLIC



Stir-Fried Bok Choy with Ginger and Garlic image

For a quick-fix side, whip up Robin Miller's recipe for Stir-Fried Bok Choy with Ginger and Garlic from Food Network in just five minutes.

Provided by Robin Miller : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
8 cups chopped fresh bok choy
2 tablespoons reduced-sodium soy sauce
Salt and ground black pepper

Steps:

  • Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.

BOK CHOY WITH GINGER VINAIGRETTE



Bok Choy With Ginger Vinaigrette image

The flavor of this was much different than I had expected. You really taste the dijon mustard. I didn't chop up my bok choy just left it in whole leaves and poured the sauce over. I got this on the web and I have only had it warm, but it could be served as a cold side as well.

Provided by cookiedog

Categories     Greens

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 7

1 lb bok choy
1 tablespoon white wine vinegar
2 teaspoons Dijon mustard
2 teaspoons reduced sodium soy sauce
1 teaspoon sugar
1 small garlic clove, finely chopped
1 tablespoon fresh gingerroot, finely chopped or 1 tablespoon ginger, grated

Steps:

  • Separate bok choy leaves and rinse under cold water to clean. Place in steamer and steam until stalks begin to turn translucent and are soft when pierced.
  • Combine vinegar, mustard, soy, sugar, garlic, and mix well.
  • To serve warm: Chop up piece into bit size pieces while still warm and pour the ginger vinaigrette over.
  • To serve cold: Plunge steamed bok choy into cold water to crisp it back up. Drain and cool. Then chop and pour ginger vinaigrette over.

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