| Yield | |
|---|---|
| Source | Everyday Food, December 2005 |
| Prep time | 15 minutes |
| Yield | |
|---|---|
| Source | Everyday Food, December 2005 |
| Prep time | 15 minutes |
| 1 | Tablespoon | Rice Vinegar |
| 1 | Tablespoon | Soy Sauce |
| 1⁄4 | Teaspoon | Sesame Oil |
| 1 | Ginger (sliced) | |
| 1 | Pound | Baby Bok Choy (5 heads, halved lengthwise) |
1.In a small bowl, whisk together vinegar, soy sauce, and sesame oil. Set aside.
2.In a large skillet with a lid, bring 1 cup water and ginger to a boil. Add the bok choy; reduce to a simmer. Cover and cook until leaves are vibrant green and stems are fork-tender, 3 to 5 minutes. Drain well; discard ginger.
3.Transfer boy choy to a serving platter; drizzle with the vinegar-soy mixture, and serve immediately.