Balsamic Vinegar And Ginger Bok Choy - cooking recipe

Ingredients
    4 heads baby bok choy
    3 tablespoons olive oil
    1/4 cup water
    2 tablespoons capers
    1 1/2 teaspoons minced garlic
    1 1/2 teaspoons minced fresh ginger root
    2 tablespoons balsamic vinegar
    1 dash fresh lemon juice, or to taste
Preparation
    Separate the leaves from the stems of the bok choy. Cut the stems into bite-sized chunks and shred the leaves.
    Heat the olive oil in large skillet over medium heat.
    Cook the bok choy stems in the oil until slightly tender, about 3 minutes; add the water and leaves and cook until the water evaporates, about 10 minutes more. Stir in the capers, garlic, and ginger; cook and stir 1 minute more. Sprinkle the vinegar and lemon juice over the bok choy and remove from heat; serve immediately.

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