For a richer flavor, try using aged balsamic vinegar. To add a bit of heat, include a pinch of red pepper flakes along with the garlic and ginger. This dish pairs wonderfully with grilled chicken or fish.
A vibrant and flavorful side dish where the delicate sweetness of baby bok choy meets the tangy depth of balsamic vinegar and the zesty warmth of ginger. Even the most discerning palates will be captivated by its harmonious blend of flavors and textures.
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Recipe View 5 mins Separate the leaves from the stems of the bok choy. Cut the stems into bite-sized chunks and shred the leaves. (Prep time: 5 minutes)
Recipe View 2 mins Heat the olive oil in a large skillet over medium heat. (Time: 2 minutes)
Recipe View 3 mins Add the bok choy stems to the skillet and cook until slightly tender, about 3 minutes. (Time: 3 minutes)
Recipe View 10 mins Pour in the water, then add the bok choy leaves. Cook until the water evaporates and the leaves are wilted, about 10 minutes more. Stir occasionally. (Time: 10 minutes)
Recipe View 1 mins Stir in the capers, garlic, and ginger. Cook and stir for 1 minute, allowing the flavors to meld together. (Time: 1 minute)
Recipe View 1 mins Sprinkle the balsamic vinegar and lemon juice over the bok choy. Remove from heat and serve immediately. (Time: 1 minute)
For a richer flavor, try using aged balsamic vinegar. To add a bit of heat, include a pinch of red pepper flakes along with the garlic and ginger. This dish pairs wonderfully with grilled chicken or fish.
Jarvis Boehm
Dec 10, 2024I was skeptical, but the balsamic vinegar and ginger combination is amazing. So easy to make too!" - John B.
Sammie Heidenreich
Apr 23, 2024This recipe is a game-changer! My kids actually asked for seconds!" - Sarah M.
Adrien Fritsch
Jan 13, 2024The perfect quick and healthy side dish. I've made it several times already." - Emily L.