1 lb. bok choy
1 tbs. white wine vinegar
2 tsp. dijon mustard (I used bold & spicy brown mustard.)
2 tsp. soy sauce
1 tsp. sugar
1 small glove garlic, finely chopped
1 tbs. fresh ginger, finely chopped or grated
1. Separate bok choy leaves and rinse under cold water to clean. Place in
steamer and steam until stalks begin to turn translucent and are soft when
pierced (I steamed them in the microwave).
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