This bok choy recipe was slightly adapted from Eric Ripert’s new book Vegetable Simple which I spent a couple of weeks perusing courtesy of my local library. If you’re into cookbooks, you’ll probably be surprised by what you can find at the library, either online or in real life. It makes it easier to decide which ones you’ll actually use and which have over-enthusiastic press releases. Serves 4:
Bok Choy With Ginger Soy Vinaigrette
- 1/2 tablespoon finely chopped shallot
- 1/2 tablespoon grated ginger
- 2 tablespoons soy sauce
- 2 tablespoons lime juice (from 1 medium lime)
- 1/4 cup canola oil
- Fine sea salt
- 16 large heads book choy, trimmed and rinsed
- White pepper
In a small bowl combine the shallot, ginger, soy sauce and lime juice. Slowly whisk in the 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 book choy and cook for 5 minutes until tender.
Drain the book choy, cut in half lengthwise and season lightly with salt and pepper. Divide among 4 plates and drizzle the vinaigrette over. Serve hot or room temp and enjoy!
What a great combination! I just kept eating it, it was so delicious. I used a big pile of baby bok choy, which I steamed in the microwave for 4 minutes and then dumped the sauce on it. There was way more sauce than that amount of bok choy needed (which Frank commented on), so for future, I’ll probably pass the sauce around and let everyone use what they like. I’m sure any leftover vinaigrette would keep for a few days in the refrigerator.
Since I didn’t boil a big pot of water, there was no salt added and I forgot the white pepper and it was still good. Maybe next time.
Besides bok choy, this would be good on almost any vegetable (I’m thinking broccoli or Brussels sprouts) or try it on your next salad.