Balsamic Vinegar and Ginger Bok Choy


  • 4 heads bok choy
  • 3 T EVOO
  • 1/4 c water
  • 2 T capers
  • 1 1/2 tsp. minced garlic
  • 1 1/2 tsp. minced ginger root
  • 2 T 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.

F. Oliver’s Oil and Vinegar recommendations: