Vinegar Recipe ⤍ Balsamic Vinegar and Ginger Bok Choy

This is a great vegetable to serve hot. Even those who turn up their noses at trying new things clean their plate!

Ingredients

• 4 heads baby bok choy
• 3 tablespoons olive oil
• ¼ cup water
• 2 tablespoons capers
• 1 ½ teaspoons minced garlic
• 1 ½ teaspoons minced fresh ginger root
• 2 tablespoons balsamic vinegar
• 1 dash fresh lemon juice, or to taste

Cooking 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.

Nutrition Facts

• calories110.8
• carbohydrateContent4.1 g
• fatContent10.4 g
• fiberContent1.2 g
• proteinContent1.7 g
• saturatedFatContent1.4 g
• sodiumContent195.3 mg
• sugarContent2.4 g