Bok choy is my new favorite vegetable. Add a little garlic, ginger and vinegar and you’ve got a great summer side in 15 minutes.
Mix a few tablespoons each olive oil, minced garlic and minced ginger in a cool dutch oven. Just let it sit while you prepare the other ingredients.
Remove any wilted leaves from 8 or 10 stalks of bok choy. Cut off and discard the root end; cut the rest into 1 1/2 inch pieces. Leave the little center heart in tact.
Cut 6 to 8 shiitake mushrooms into bite-sized chunks and coarsely chop a red bell pepper.
Warm the oil in the dutch oven over medium high heat until it starts to sizzle. Toss in the red pepper and cook for 1 minute. Toss in the shiitake and cook for another minute. Pour in a few tablespoons of lime-flavored Kikkoman Ponzu Citrus Seasoned Dressing & Sauce, 1 to 2 tablespoons of balsamic vinegar, toss it around and simmer for another minute.
Add the bok choy and stir well. Make sure it’s coated with the garlic infused oil and vinegar. Cover the dutch oven, cut the heat back to medium and let everything steam for a few minutes — 3 minutes will give you cooked but still crunchy bok choy.
If you want to make it a complete meal, toss in thinly slice grilled steak tips and serve it with sweet (aka sticky) rice.