Bok Choy With Ginger Vinaigrette

Course : Chinese
Serves: 6
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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
1 tablespoon fresh ginger root -- finely chopped
1/2 teaspoon sugar

Preparation / Directions:

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.

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