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Balsamic Vinegar and Ginger Bok Choy

SUBMITTED BY: karamurphy PHOTO BY: cbmills

"This is a great vegetable to serve hot. Even those who turn up their noses at trying new things clean their plate!"
RECIPE RATING:
The reviewer gave this recipe 2 stars. This recipe average a 4.5 star rating.
Read Reviews (1)
PREP TIME  15 Min
COOK TIME  15 Min
READY IN  30 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 4 heads baby bok choy
  • 3 tablespoons olive oil
  • 1/4 cup water
  • 2 tablespoons capers
  • 1 1/2 teaspoons minced garlic
  • 1 1/2 teaspoons minced fresh ginger root
  • 2 tablespoons balsamic vinegar
  • 1 dash fresh lemon juice, or to taste

DIRECTIONS

  1. Separate the leaves from the stems of the bok choy. Cut the stems into bite-sized chunks and shred the leaves.
  2. Heat the olive oil in large skillet over medium heat.
  3. 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.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 2, 2008 by cbmills
I enjoyed this a lot. I didn't have capers or lemons, skipping those, it was still tasty. MORE


 
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Nutritional Information
Balsamic Vinegar and Ginger Bok Choy

Servings Per Recipe: 4

Amount Per Serving

Calories: 111

  • Total Fat: 10.4g
  • Cholesterol: 0mg
  • Sodium: 195mg
  • Total Carbs: 4.1g
  •     Dietary Fiber: 1.2g
  • Protein: 1.7g

VIEW DETAILED NUTRITION

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