Balsamic Vinegar and Ginger Bok Choy
Recipe by Kara Rhodes Murphy from allrecipes.com
Dinner,Side Dish 30 Mins.
Ingredients
4
4 servings
- •4 heads baby bok choy
- •3 tablespoons olive oil
- •¼ cup water
- •2 tablespoons capers
- •1 ½ teaspoons minced garlic
- •1 ½ teaspoons minced fresh ginger root
- •2 tablespoons balsamic vinegar
- •1 dash fresh lemon juice, or to taste
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 111
- Carbohydrate: 4g
- Fat: 10g
- Fiber: 1g
- Protein: 2g
- Sugar: 2g
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