Bok Choy with Ginger Vinaigrette

by Nancy

1 t. olive or sesame oil

1 lb. bok choy

1 T. white vinegar

2 t. dijon mustard

2 t. tamari

1 t. sugar

1 clove garlic, chopped

1 T. fresh ginger, grated

Separate and clean all bok choy leaves and stalks and chop. Keep leaves and stalks separated.  


Mix together, vinegar, mustard, tamari, sugar, garlic and ginger and set aside.


Heat oil in pan or wok and add stalks.  Sauté until almost tender, then add leaves and sauté until they are wilted.  Remove from heat and toss with vinaigrette.

This would also work with other vegetables such as broccoli.