1 lb. bok choy
1 tbs. white wine vinegar
2 tsp. dijon mustard (I used bold & spicy brown mustard)
2 tsp. soy sauce
1 tsp. sugar
1 small glove garlic, finely chopped
1 tbs. fresh ginger, finely chopped or grated
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 (I steamed them in the microwave).
Combine vinegar, mustard, soy sauce, sugar, garlic and ginger. Mix well.
After bok choy is steamed, either:
Chop into bite size pieces while still warm and pour the ginger vinaigrette over…
or plunge steamed bok choy into cold water to crisp it back up. Drain and cool, then chop and pour the ginger vinaigrette over.