Bok Choy With Ginger Vinaigrette Recipe

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Bok Choy With Ginger Vinaigrette Ingredients

1 1/2 lb bok choy -- fresh as
1 possible
1/3 cup salad oil
2 tbsp white wine vinegar
2 tsp dijon mustard
2 tsp soy sauce
1 clove garlic -- minced
1 tbsp fresh ginger root -- finely
1 chopped
1/2 tsp sugar

A Recipe for
Bok Choy With Ginger Vinaigrette

Mothers, food, love, and career, the four major guilt groups.
Cathy Guisewite

Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.

This Bok Choy With Ginger Vinaigrette recipe is one of many in our Ethnic Category.

Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

This Recipe for Bok Choy With Ginger Vinaigrette is one of thousands in the Recipes-to-go Ethnic Cookbook.

Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes?
Chang Chan-Pao

Bok Choy With Ginger Vinaigrette Recipe
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Give a man a fish and he has food for a day; teach him how to fish and you can get rid of him of the entire weekend.
Zenna Schaffer

A good cook is like a sorceress who dispenses happiness.
Elsa Schiapirelli

This is a recipe for Bok Choy With Ginger Vinaigrette from the recipe cookbook of Recipes-to-go (Ethnic)

Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table.
The Anarchist Cookbook

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Truths are first clouds; then rain, then harvest and food
Henry Ward Beecher

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“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.”
Andre Simon (1877-1970)

I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table.
Rodney Dangerfield

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The belly rules the mind.
Spanish Proverb

Bok Choy With Ginger Vinaigrette

No man is lonely eating spaghetti; it requires so much attention.
Christopher Morley

Bok Choy With Ginger Vinaigrette Directions

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

Serves: 6

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Bok Choy With Ginger Vinaigrette Recipe from the Recipes-To-go.com Ethnic Recipe Cookbook

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