1. In a small bowl, whisk together vinegar, soy sauce, and sesame oil. Set aside.
2. In a large skillet with a tight-fitting lid, bring 1 cup water and ginger to a boil. Add the bok choy, reduce to a simmer. Cover and cook until leaves are vibrant green and stems are fork-tender, 3-5 minutes. Drain well, discard ginger.
3. Transfer bok choy to a serving platter; drizzle with the vinegar-soy mixture, and serve immediately.
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|Serving Size: 1 Serving (5g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 5 (83%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 62.9mg||2 %|
|Potassium 2.5mg||0 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.1g|
|Protein 0.1g||0 %|
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Calories per serving: 6
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