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| Balsamic Vinegar and Ginger Bok Choy |
"This is a great vegetable to serve hot. Even those who turn up their noses at trying new things clean their plate!"
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
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 30M |
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- 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.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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