Balsamic Vinegar And Ginger Bok Choy

• 4 heads baby bok choy
• 3 tablespoons olive oil
• 1/4 cup water
• 2 tablespoons capers
• 1 1/2 teaspoons minced garlic
• 1 1/2 teaspoons minced fresh ginger root
• 2 tablespoons balsamic vinegar
• 1 dash fresh lemon juice, or to taste

1. Separate the leaves from the stems of the bok choy. Cut the stems into bite-sized chunks and shred the leaves.
2. Heat the olive oil in large skillet over medium heat.
3. 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.

choy, olive oil, water, capers, garlic, fresh ginger root, balsamic vinegar, lemon juice

Taken from www.allrecipes.com/recipe/178095/balsamic-vinegar-and-ginger-bok-choy/ (may not work)