Bok Choy With Ginger Vinaigrette

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The flavor of this was much different than i had expected. You really taste the dijon mustard. I didn't chop up my bok choy just left it in whole leaves and poured the sauce over. I got this on the web and i have only had it warm, but it could be served as a cold side as well.

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Steps

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Separate bok choy leaves and rinse under cold water to clean.

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Place in steamer and steam until stalks begin to turn translucent and are soft when pierced.

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Combine vinegar , mustard , soy , sugar , garlic , and mix well.

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To serve warm: chop up piece into bit size pieces while still warm and pour the ginger vinaigrette over.

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To serve cold: plunge steamed bok choy into cold water to crisp it back up.

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Drain and cool.

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Then chop and pour ginger vinaigrette over.

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Ingredients

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bok choy, white wine vinegar, dijon mustard, reduced sodium soy sauce, sugar, garlic clove, fresh gingerroot