Bok Choy with Soy-Ginger Vinaigrette
From Ripert: When you cook bok choy, its heart should stay firm while the leaves become soft and tender. Take care not to over- or undercook it by monitoring its doneness. If you place a paring knife through the heart of the bok choy, you should be able to pull it out with no resistance. To keep the leaves together, cook the bok choy whole, then split it in half before serving.
Ingredients
- ½ tablespoon finely chopped shallot
- ½ teaspoon grated fresh ginger
- 2 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- ¼ cup canola oil
- fine sea salt
- about a dozen baby bok choy, trimmed and rinsed
- freshly ground white pepper
Preparation
In a small bowl, combine the shallot, ginger, soy sauce, and lime juice. Slowly whisk in oil and set aside.
In a large pot, bring 4 quarts of water to a boil and season with a large pinch of salt. Add the bok choy and cook until tender, about 5 minutes.
Drain the bok choy, halve lengthwise, and season lightly with salt and white pepper. Divide among four plates and drizzle the vinaigrette over each one. Serve hot or at room temperature.
This recipe from Vegetable Simple was printed with permission.
Jenny’s note: The vinaigrette is just as good on asparagus and avocado as it is on bok choy.
