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Bok Choy with Ginger Vinaigrette

What you need: 

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

What you do: 

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.

Preparation Time: 
Cooking Time: 


I just discovered bok choy and found this recipe. Used rice wine vinegar and it was still totally wonderful, even though I didn't have any mustard.


I'v made this a few times and I L.O.V.E IT!!!  :)>>>
It's heathy and yummy and just wonderfu!. Thanks soooo much for it!


Holy cow! I couldn't eat this fast enough. I love that the fresh ginger gives the vinaigrette a kick in the pants. This is definitely going to frequent my menu. It's also probably going to the family Christmas party. BRAVO!  ;)b


This recipe was GREAT!!  :>
I did tweak it a little because of what I had on hand, and I didn't want my bok choy to go bad.
1. I don't have a steamer so I put some olive oil in a pan and cooked it a little until it was tender on the stove.
2. Instead of fresh ginger I used some powdered ginger.
3. I didn't have sugar so I used 1/2 teaspoon of splenda
4. I used apple cider vinegar because that was all I had.
I am a HUGE fan of mustard so I added some more dijon and soy sauce to give it a little more flavor and a little more of a kick


The vinaigrette is wonderful. I've made it to coat other veggies and as a light dip many times. Thanks for the recipe!


this was pretty delish.
used apple cider vinegar and honey (which is i guess not vegan)  and had to add some kale as i only had one head of bok choy which promptly reduced to very little.

but a very nice change from soy or terriaki stir fry

might be good with toasted sesame seeds as well


Bok choy being one of my favourite veggies, I absolutely loved it- good idea to use mustard a vegetable that tastes a bit of mustard itself  ;)


I subbed the white wine vinegar with apple cider vinegar since that's what I had on hand. This was surprisingly delicious! I wish I had more bok choy so I could make another batch.. yum!


Wow, how totally delish.  I didn't have any ginger on hand, which would have made this dish even more wonderful.  Tasty and easy and wholesome.  I hope my CSA gives us more bok choy next week! :D

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