500g bok choi
1 tbs white wine vinegar
2 tsp Dijon mustard
2 tsp salt reduced soy sauce
1 tsp sugar
1 clove garlic, finely chopped
1 tbs fresh ginger, finely chopped or grated
- Separate the bok choi leaves and rinse under cold water to clean.
- Steam until the stalks begin to turn translucent and tender.
- Combine the vinegar, mustard, soy sauce, sugar, garlic and ginger in a bowl and mix well.
- After the bok choi is steamed there are two options for serving. Either chop the bok choi into bit size pieces while still warm and pour over the ginger vinaigrette. Or, plunge the steamed bok choi into cold water to crisp it back up then chop into smaller pieces and pour the ginger vinaigrette over.