- 1 pound chopped bok choy
- 1 Tbls. white wine vinegar
- 2 tsp. dijon mustard
- 2 tsp. Braggs Liquid Aminos
- 1 tsp. honey
- 1 small garlic clove
- 1 Tbls. ginger, finely chopped or grated
- Place bok choy in steamer and steam until stalks begin to turn translucent and are soft when pierced.
- Combine vinegar, mustard, Bragg's, honey, garlic, and ginger. Mix well and pour over bok choy.