Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        bok choy -- fresh as possible
     1/3  cup           salad oil
   2      tablespoons   white wine vinegar
   2      teaspoons     Dijon mustard
   2      teaspoons     soy sauce
   1      clove         garlic -- minced
   1      tablespoon    fresh ginger root -- finely chopped
     1/2  teaspoon      sugar

Preparation:

Cut any bok choy that are thicker than 3 inches in half lengthwise; leave smaller ones whole. Arrange as many boy choy on a steaming rack as will fit without crowding. Steam until stocks begin to turn translucent and are soft when pierced (4 to 5 minutes). Lift out and plunge into cold water; when cool, drain well and place in a shallow dish. Repeat with remaining bok choy. Stir together oil, vinegar, mustard, soy, garlic, ginger, and sugar. Pour over bok choy.