Bok Choy With Ginger Vinaigrette

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.

Combine vinegar, mustard, soy, sugar, garlic, and mix well.

To serve warm: Chop up piece into bit size pieces while still warm and pour the ginger vinaigrette over.

To serve cold: Plunge steamed bok choy into cold water to crisp it back up. Drain and cool. Then chop and pour ginger vinaigrette over.