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This is a great vegetable to serve hot. Even those who turn up their noses at trying new things clean their plate!
Ingredients
- 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
Step 1
Separate the leaves from the stems of the bok choy. Cut the stems into bite-sized chunks and shred the leaves.
Step 2
Heat the olive oil in large skillet over medium heat.
Step 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 111 | |
| % Daily Value * | |
| Total Fat10g | 13% |
| Saturated Fat1g | 7% |
| Sodium195mg | 8% |
| Total Carbohydrate4g | 1% |
| Dietary Fiber1g | 4% |
| Total Sugars2g | |
| Protein2g | |
| Vitamin C46mg | 231% |
| Calcium112mg | 9% |
| Iron1mg | 6% |
| Potassium269mg | 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.
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source by allrecipe
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