Recipe - Bok Choy With Ginger Vinaigrette

1 One half pound Bok Choy fresh as
Possible
1/3 cup Salad Oil
2 tablespoon White Wine Vinegar
2 teaspoon Dijon Mustard
2 teaspoon Soy Sauce
1 Clove Garlic minced
1 tablespoon Fresh Ginger Root finely
Chopped
One half teaspoon Sugar

Cut any bok choy that are thicker than 3 inches in half lengthwise; leave
smaller ones whole. Arrange as many boy choy on a steaming rack as will
fit without crowding. Steam until stocks begin to turn translucent and are
soft when pierced (4 to 5 minutes). Lift out and plunge into cold water;
when cool, drain well and place in a shallow dish. Repeat with remaining
bok choy. Stir together oil, vinegar, mustard, soy, garlic, ginger, and
sugar. Pour over bok choy. Makes 6 to 8 servings.

Recipe By : Sunset Fresh Produce from A to Z Page 64

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini