Bok Choy With Ginger Vinaigrette
| 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)
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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