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15 minutes
15 minutes
30 minutes
- 4 heads baby bok choy
- 3 tablespoons olive oil
- 0.25 cup water
- 2 tablespoons capers
- 1.5 teaspoons minced garlic
- 1.5 teaspoons minced fresh ginger root
- 2 tablespoons balsamic vinegar
- 1 dash fresh lemon juice, or to taste
- Prepare the bok choy by cutting the stems into bite-sized chunks and shredding the leaves.
- Warm up the olive oil in a spacious skillet over medium heat.
- Sauté bok choy stems in oil until slightly tender, around 3 minutes. Add water and leaves, cook until water evaporates, about 10 minutes. Stir in capers, garlic, and ginger, cook for another minute. Finish with a sprinkle of vinegar and lemon juice; serve hot.
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