10
15
4
Ingredients
- 4 heads baby bok choy
- 3 tablespoons Arlotta olive oil
- ¼ cup water
- 2 tablespoons capers
- 1 ½ teaspoons minced garlic
- 1 ½ teaspoons minced fresh ginger root
- 2 tablespoons our balsamic vinegar
- 1 dash fresh lemon juice, or to taste
Instructions
- Separate bok choy leaves from stems. Cut stems into chunks, shred leaves.
- Heat Arlotta olive oil in large skillet over medium heat.
- Cook bok choy stems until slightly tender (~3 mins); add water & leaves, cook until water evaporates (~10 mins).
- Stir in capers, garlic, & ginger; cook 1 min more.
- Sprinkle Arlotta balsamic vinegar & lemon juice over bok choy; remove from heat & serve.
