My mother-in-law introduced me to my new favorite green leafy vegetable ~ bok choy. Bok choy is a Chinese cabbage that is rich in antioxidants, vitamins, minerals, beta-carotene (for those of you that can’t stand carrots), and is a low calorie veggie. One of the perks of bok choy is that it takes on the flavor of any seasoning or sauce that you apply to it, yet still maintains it’s distinctive flair. Bok choy does not have to be cooked on the stove long, I usually just lightly steam or saute mine. It serves great with any carbs i.e. rice, potatoes etc.
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Submitted By: karamurphy
Photo By: PhilE
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“Bok Choy is a great vegetable to serve hot. Even those who turn up their noses at trying new things clean their plate!”
Ingredients:
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4 heads baby bok choy
3 tablespoons olive oil
1/4 cup water
2 tablespoons capers
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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
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Directions:
| 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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