1/2 lb. bok choy, cut into 2 inch pieces
1-1/2 tsp. white wine vinegar
1 tsp. Dijon mustard
1 tsp. soy sauce
1/2 tsp. sugar
1/4 tsp. olive oil, optional
1 small clove garlic, finely chopped
1-1/2 tsp. fresh ginger, finely chopped or grated

Place bok choy in a steamer basket over boiling water. Cover pan and steam 10 minutes or until stalks begin to turn translucent and are soft when pierced. Combine remaining ingredients in a jar with a tight-fitting lid. Shake vigorously to mix well. Transfer bok choy to a bowl. Add dressing and toss. Serve hot.

Yield: 4 servings
Calories: 30
Fat: .9g
Fiber: 2.1g