Balsamic Vinegar And Ginger Bok Choy Food

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BALSAMIC VINEGAR AND GINGER BOK CHOY



Balsamic Vinegar and Ginger Bok Choy image

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

Provided by Kara Rhodes Murphy

Categories     Side Dish     Vegetables

Time 30m

Yield 4

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 110.8 calories, Carbohydrate 4.1 g, Fat 10.4 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 1.4 g, Sodium 195.3 mg, Sugar 2.4 g

BALSAMIC VINEGAR AND GINGER BOK CHOY



Balsamic Vinegar and Ginger Bok Choy image

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

Provided by Kara Rhodes Murphy

Categories     Vegetable Side Dishes

Time 30m

Yield 4

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 110.8 calories, Carbohydrate 4.1 g, Fat 10.4 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 1.4 g, Sodium 195.3 mg, Sugar 2.4 g

SOY BALSAMIC GINGER SAUCE



Soy Balsamic Ginger Sauce image

This is excellent on a number of things. It is recommended as a sauce for steamed baby bok choy (also known as pak choi) in the 1997 edition of The Joy of Cooking. It is indeed delicious on bok choy, but it is so good that it is a shame you'd only find it if looking for recipes for baby bok choy. It is also tasty with broccoli or other green vegetables, on fish, and probably on chicken and other things I haven't tried yet.

Provided by Nose5775

Categories     Sauces

Time 2m

Yield 2-4 serving(s)

Number Of Ingredients 4

1/4 cup soy sauce
1/4 cup balsamic vinegar
2 tablespoons water
1 tablespoon slivered peeled fresh ginger

Steps:

  • Combine all ingredients thoroughly.
  • Spoon over baby bok choy or any other food that seems appealing.

Nutrition Facts : Calories 52, Fat 0.1, Sodium 2019.1, Carbohydrate 8, Fiber 0.3, Sugar 5.4, Protein 4

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