The reviewer gave this recipe 3 stars. This recipe averages a 4 star rating.
Reviewed: Jun. 11, 2009
Good, really good. The preparation really cuts the bitterness I usually have with bok choy. I used powdered ginger and no capers and a little hot chilis... but definitely will make again, since I live next to an asian supermarket and bok choy is always cheap
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Jun. 1, 2009
WOW! this was great! I had enver cooked with Bok Choy (I have had it in Chinese) before, but we got some in our CSA share this week. I made this with a bit less vinegar than called for, added in some salt and pepper and served it with a mediterranean shrimp & onion dish. It was fantastic!
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Photo by Mistress Nicci

Cooking Level: Expert

Home Town: Red Oak, Texas, USA
Living In: Irving, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4 star rating.
Reviewed: May 28, 2009
Not outstanding, but a nice change from wilted spinach because it was a green that had some zing.
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The reviewer gave this recipe 1 stars. This recipe averages a 4 star rating.
Reviewed: Apr. 22, 2009
Waaay too strong. The flavors overpowered the vegetable. Not a do-over for us.
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Apr. 14, 2009
DELICIOUS!
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Apr. 9, 2009
Fan Forking Tastic! I had never eaten bok choy or capers before, but I made this recipe without changing anything and I loved it. It was delicious, and I do not care much for vegetables. Will make again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Mar. 26, 2009
The ginger and garlic really make this dish pop! I threw in a little salt and pepper. Delicious!
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The reviewer gave this recipe 2 stars. This recipe averages a 4 star rating.
Reviewed: Feb. 23, 2009
I really did not care for this. I love anything with balsamic vinegar. Vegetable was over cooked waiting for the water to evaporate. Not what I expected.
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DRU

Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Feb. 20, 2009
Wonderful! I really wanted to eat this with Peanut Butter Noodles - so I swapped Soy Sauce for Balsamic Vinegar. I also did not have baby bok choy, but in my opinion, the dish was still enoyable!
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Cooking Level: Intermediate

Living In: Laramie, Wyoming, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Feb. 20, 2009
The family thought this went Pretty well with the asian lamb chops we served. You have to like Balsalmic Vinegar to enjoy this recipe. Easy. Would suggest after separating stalks from eachother, washing leaves with stalk before cutting them up.
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Feb. 2, 2009
quick/easy, nutritious, delicious
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Feb. 2, 2009
Pretty Good. I added salt and pepper because I season everything and I think it tasted better seasoned. Also, I cut back on the vinegar to a little more than half of what was called for. It was still plenty vinegary. All in all a very good recipe - loved the capers in there!
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Cooking Level: Intermediate

Home Town: Springfield, Virginia, USA
Living In: Ashburn, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Jan. 20, 2009
SO yummy...
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
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Reviewed: Nov. 2, 2008
I enjoyed this a lot. I didn't have capers or lemons, skipping those, it was still tasty.
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