Preparation:
Cut any bok choy that are thicker than 3 inches in half lengthwise; leave smaller ones whole.
Arrange as many boy choy on a steaming rack as will fit without crowding.
Steam until stocks begin to turn translucent and are soft when pierced (4 to 5 minutes). Lift out and plunge into cold water; when cool, drain well and place in a shallow dish.
Repeat with remaining bok choy.
Stir together oil, vinegar, mustard, soy, garlic, ginger, and sugar. Pour over bok choy. |
