Balsamic Vinegar and Ginger Bok Choy

Balsamic Vinegar and Ginger Bok Choy

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

Serving size has been adjusted!

Original recipe yields 4 servings



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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  • Prep

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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


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 pricey for me to use. Regardless, this recipe tasted great! I used it for a Meatless Monday dinner and fried up some veggie egg rolls to go with. Boyfriend and I finished our plates, and I am definitely game to cook bok choy again! Did not find this too vinegary or slimy like other reviews state. I think fresh ginger really helped make this dish. If you don't cook with it a lot, it's OK. At the grocery store, just break off a piece in the size you'll need.. You don't have to buy the whole root that you see. I get a piece that is smaller than 1 inch, costs me less than 50 cents and I can make a couple dishes with it usually! :)


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 the capers and vinegar tastes....i had to change my recipe due to some poor planning, i used apple cider vinegar and lime juice, also did not have fresh ginger so used took a little longer for my baby bok choy to cook as well but the wait was worth it