This tasty smoothie that tastes like the well-known chocolate peanut butter cup will keep you full until lunchtime or later because it is packed with protein.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 heads baby bok choy
- 3 tablespoons olive oil
- ¼ cup water
- 2 tablespoons capers
- 1 ½ teaspoons minced garlic
- 1 ½ teaspoons minced fresh ginger root
- 2 tablespoons balsamic vinegar
- 1 dash fresh lemon juice, or to taste
Instructions
- Separate the leaves from the stems of the bok choy. Cut the stems into bite-sized chunks and shred the leaves.
- Heat the olive oil in large skillet over medium heat.
- Cook the bok choy stems in the oil 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 vinegar and lemon juice over the bok choy and remove from heat; serve immediately.
Reviews
Perfect side dish with a juicy soft crunch here and there and great flavor. It is quick and easy to prepare as well.
Like this recipe but since I only had about half the bok choy called for, I had to stretch the dish by adding another leftover. One half large, peeled, and chunked eggplant that has been drizzled with olive oil and roasted for 20 minutes in a 400 degree F. oven. Tossed the chunks in after the water evaporated, otherwise making the recipe as directed. The capers are the secret ingredient that provide enough salt to bring the dish together. And it’s delish served over rice as a side to Chinese 5 spice chicken!
Easy to make. Received a lukewarm reception by the family.
This was a nice, easy, and quick way to use up my bok choy. I don’t like capers and did not use them. I also only used 1/4 cup of water and it still took quite a while to evaporate. I hadn’t ever used fresh ginger but this recipe inspired me to try it and it adds a nice flavor. I also lowered the balsamic vinegar to 1 TBL and it was perfect! The bok choy cooks down quite a bit and we didn’t end up with a ton – maybe 4 servings.
This came great! Really tasty–the capers add a nice twist! The only thing I changed was to add the garlic and and ginger earlier in the recipe, rather than waiting until the end. I was afraid if I waited until the end, we would all be tasting them for days! Even with this modification, the dish came out very flavorful. I plan to use this as a regular for when we have bok choy. Great side dish!
This dish turned out great. I really loved the lemon juice, vinegar and ginger. I was afraid it was going to be bland but it is not at all!! I’ll definitely make this again.
This was also my first time trying bok choy. I added mushrooms to the recipe, and used a light Asian seasoning liquid rather than water. It was good, but I will make again and likely cut back the vinegar a bit, as others have suggested. And consider adding soy sauce as another reviewer suggests. Over all, a good building recipe.
quick and yummy, I htink next time I’ll use a little less balasmic
Yum! Fresh ginger really makes this pop! I always need lots of fresh ground pepper with ginger so I added a bunch. I don’t think the water is entirely necessary- I would reduce it next time and leave out the capers. Overall this is a fantastic recipe!
This was delicious! I didn’t have capers in the house, and I used only about 1T of the vinegar. Still, there was plenty of flavor. Thanks for a great recipe.
Loved this recipe…very easy. I’ll be eating Bok Choy more often now.
I loved this dish, but my husband and son were only so-so on it. It has a great flavor, but picky eaters may not enjoy the bold taste of ginger and balsamic as much.
It might have been my cooking, but it came out a bit to bitter for my tastes. I would prefer to use soy sauce instead of balsamic vinegar.
Nice dish, good flavor. I am not a fan of capers. I used half of the recommendation.
yuck! I must’ve done something wrong, because this was really sour and otherwise devoid of flavor. 🙁
This is my first time cooking Bok Choy. I followed the recipe (but added just a dash of salt)and it turned out great! I will make this again.
I cooked with bok choy for my first time using this recipe! I did not know if what I had was “baby” bok choy, but I had 2 heads so I halved the entire recipe. Also had no capers, they’re a bit pricey for me to use. Regardless, this recipe tasted great! I used it for a Meatless Monday dinner and fried up some veggie egg rolls to go with. Boyfriend and I finished our plates, and I am definitely game to cook bok choy again! Did not find this too vinegary or slimy like other reviews state. I think fresh ginger really helped make this dish. If you don’t cook with it a lot, it’s OK. At the grocery store, just break off a piece in the size you’ll need.. You don’t have to buy the whole root that you see. I get a piece that is smaller than 1 inch, costs me less than 50 cents and I can make a couple dishes with it usually! 🙂
My husband and I thought this was very good but the balsamic vinegar added at the end overpowered the dish, in my opinion. I would reduce it to 1TBS. We also didn’t add the capers since we didn’t have any but I don’t think it made too much of a difference.
too much balsamic vinegar!!!!!!!
it was ok, didn;t use baby choy thou or capers (since not crazy about it).
I will buy Bok Choy more often. Did not change this recipe at all. I only used one head so decreased the ingredients. Yummy!