Balsamic Vinegar and Ginger Bok Choy Recipe

  • 4 heads baby bok choy
  • 3 tablespoons olive oil
  • 1/4 cup water
  • 2 tablespoons capers
  • 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
  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.