Bok Choy with Ginger Vinaigrette
1 pound bok choy
1 tablespoon white wine vinegar
2 teaspoons Dijon mustard
2 teaspoons soy sauce (I use reduced sodium)
1 teaspoon sugar
1 small glove garlic, finely chopped
1 tablespoon fresh ginger, finely chopped or grated
1. Separate bok choy leaves and rinse under cold water to clean. Place in steamer and steam until stalks begin to turn translucent and are soft when pierced.
2. Combine rest of ingredients, and mix well.
3. After bok choy is steamed you have two options: chop leaves into bite size pieces while still warm and pour the ginger vinaigrette over, orplunge steamed bok choy into cold water to crisp it back up. Drain and cool. Then chop and pour ginger vinaigrette over.