1\/2 lb. bok choy, cut into 2 inch pieces
\n1-1\/2 tsp. white wine vinegar
\n1 tsp. Dijon mustard
\n1 tsp. soy sauce
\n1\/2 tsp. sugar
\n1\/4 tsp. olive oil, optional
\n1 small clove garlic, finely chopped
\n1-1\/2 tsp. fresh ginger, finely chopped or grated<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nCalories: 30
\nFat: .9g
\nFiber: 2.1g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n