Balsamic Vinegar and Ginger Bok Choy

Bok Choy is a great vegetable to serve hot. Even those who turn up their noses at trying new things clean their plate!

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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

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.

Balsamic Vinegar and Ginger Bok Choy

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Instructions

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