Reviewed: Jul. 22, 2009

My family and I loved this. Asking my husband to eat new veggies doesn't always work well. This, he LOVED!!!! Already asking when we'll have it again. Thank you -thank you - thank you. It was easy, fresh, and very different. Most of the spices were on hand. I even used ground ginger instead of fresh and the taste was fantastic.

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Boo22Babes

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Reviewed: Jul. 21, 2009

Nice way to make bok choy. The next time however, I will omit the balsamic vinegar and capers. I enjoy both flavors but not in this recipe.

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daveycooks

Cooking Level: Intermediate

Home Town: Wayne, New Jersey, USA

Living In: Hawthorne, New Jersey, USA

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Reviewed: Jun. 10, 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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Garvey72

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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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Mistress Nicci

Cooking Level: Expert

Home Town: Red Oak, Texas, USA

Living In: Irving, Texas, USA

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Reviewed: May 27, 2009

Not outstanding, but a nice change from wilted spinach because it was a green that had some zing.

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SKOLLHATI

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Reviewed: Apr. 22, 2009

Waaay too strong. The flavors overpowered the vegetable. Not a do-over for us.

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Kristie

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Reviewed: Apr. 8, 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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SinisterCadre

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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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Carie

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Reviewed: Feb. 22, 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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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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MelissaReNae

Cooking Level: Intermediate

Living In: Laramie, Wyoming, USA

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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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AckCook

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Reviewed: Jan. 24, 2009

quick/easy, nutritious, delicious

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VLUMLEY

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Reviewed: Jan. 16, 2009

SO yummy...

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remark147

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Reviewed: Jan. 8, 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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