Bok Choy With Ginger Vinaigrette

We only cease to be the slave of one appetite because another taste has brought it into subordination. A youth may cease to idolize sensual pleasure, but it’s only because the idol of material gain has gotten the ascendancy. There is not one personal transformation in which the heart is left without an object of ultimate beauty and joy. Its desire for one particular object may be conquered, but its desire to have some object is unconquerable. The only way to dispossess the heart of an old affection is by the expulsive power of a new one.

Thomas Chalmers

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Vegetables	6	Servings

INGREDIENTS

1 1/2	lb	Bok Choy, fresh as
		Possible
1/3	c	Salad Oil
2	T	White Wine Vinegar
2	t	Dijon Mustard
2	t	Soy Sauce
1		Clove Garlic, minced
1	T	Fresh Ginger Root, finely
		Chopped
1/2	t	Sugar

INSTRUCTIONS

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.  Recipe By     : Sunset Fresh Produce from A to Z - Page
64  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 127 Calories From Fat: 108 Total Fat: 12.2g Cholesterol: 0mg Sodium: 85.7mg Potassium: 75.2mg Carbohydrates: 4.5g Fiber: <1g Sugar: <1g Protein: <1g