Balsamic Vinegar and Ginger Bok Choy

Balsamic Vinegar and Ginger Bok Choy

40
Kara Rhodes Murphy 0

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

Ingredients

30 m {{adjustedServings}} servings 111 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 111 kcal
  • 6%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 4.1g
  • 1%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 195 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Separate the leaves from the stems of the bok choy. Cut the stems into bite-sized chunks and shred the leaves.
  2. Heat the olive oil in large skillet over medium heat.
  3. 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.
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Reviews

40
  1. 54 Ratings

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I cooked with bok choy for my first time using this recipe! I did not know if what I had was "baby" bok choy, but I had 2 heads so I halved the entire recipe. Also had no capers, they're a bit p...

Very nice mix of flavours. I didn't have fresh ginger so I substituted about 1/2 tsp of ground instead. There were no leftovers which is always a good sign. I'm sure I'll make this again.

I have never had bok choy before but we are being more adventurous and trying new vegetables and new ways of preparing them...this was AWESOME....love the capers and vinegar tastes....i had to c...