Baby Bok Choy Drizzled with Ume Vinaigrette
The other night, I made this simple dish from Alicia Silverstone’s book, The Kind Diet. If you’ve never tried bok choy, you should give it a go. Bok choy is a type of Chinese cabbage that is high in Vitamins A and C. Eaten raw, it has a bitter taste, but steaming it for just 1 or 2 minutes removes the bitterness and makes it a wonderful leafy green to serve with a “meaty” entree, with brown rice and ginger, or as a healthy snack. Alicia’s recipe calls for a dressing made of umeboshi plum vinegar mixed with extra virgin olive oil. I wish I had left the dressing on the side and dipped my bok choy into it, because the recipe yields way too much vinaigrette in my opinion. It masked the natural flavors of the bok choy, which has a delightful taste and texture on its own. Next time, I think I will steam the bok choy with some fresh grated ginger and serve with the Gardein Beefless Tips that are so yummy.
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