Balsamic Vinegar and Ginger Bok Choy

Name: Balsamic Vinegar and Ginger Bok Choy
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 4 heads baby bok choy; 2 Tbsps balsamic vinegar; 2 Tbsps capers; 2 teaspoons minced fresh ginger root; 2 teaspoons minced garlic; 1 dash fresh lemon juice, or to taste; 3 Tbsps olive oil; 59 milliliters water

Balsamic Vinegar and Ginger Bok Choy is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe with 4 servings. One serving contains 103 calories, 0g of protein, and 11g of fat. This recipe covers 1% of your daily requirements of vitamins and minerals. It works well as a cheap side dish. Head to the store and pick up water, olive oil, garlic, and a few other things to make it today. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Separate the leaves from the stems of the bok choy.

Ingredients you will need

Bok Choy

Cut the stems into bite-sized chunks and shred the leaves.

Heat the olive oil in large skillet over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Bok Choy

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