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Balsamic Vinegar and Ginger Bok Choy


  • 4 heads Bok Choy
  • 3 T Meyer Lemon EVOO
  • 1/4 c water
  • 2 T capers
  • 1 1/2 tsp. minced garlic
  • 1 1/2 tsp. minced ginger root
  • 2 T White Honey Ginger Balsamic Vinegar
  • 1 dash fresh lemon juice, or to taste


Separate the leaves from the stems of the Bok Choy. Cut the stems into bite-sized chunks and shred the leaves. Heat the EVOO in large skillet over medium heat. Cook the bok choy stems in the EVOO until slightly tender, about 3 minutes; add the water and leaves and cook until the water evaporates, about 10 minutes more. Stir in the capers, garlic, and ginger; cook and stir 1 minute more. Sprinkle the Balsamic Vinegar and lemon juice over the bok choy and remove from heat; serve immediately.

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