| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Bok Choy — fresh as |
|
|
Possible |
| 1/3 |
c |
Salad Oil |
| 2 |
tb |
White Wine Vinegar |
| 2 |
ts |
Dijon Mustard |
| 2 |
ts |
Soy Sauce |
| 1 |
|
Clove Garlic — minced |
| 1 |
tb |
Fresh Ginger Root — finely |
|
|
Chopped |
| 1/2 |
ts |
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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