Balsamic Vinegar and Ginger Bok Choy

3.9
(64)
47 Reviews
7 Photos

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

Submitted by Kara Rhodes Murphy
Published on July 10, 2019
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Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

Original recipe (1X) yields 4 servings

  • 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

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.

71 home cooks made it!

Nutrition Facts (per serving)

111 Calories
10g Fat
4g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 111
% Daily Value *
Total Fat 10g 13%
Saturated Fat 1g 7%
Sodium 195mg 8%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 2g 3%
Vitamin C 46mg 51%
Calcium 112mg 9%
Iron 1mg 6%
Potassium 269mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.