Braised Bok Choy


  • 1 head bok choy
  • ¼ cup Blossom Blueberry Basil Vinegar
  • 1–2 tablespoons olive oil
  • Salt and pepper to taste



If bok choy is large, cut it in half. In a large sauté pan on medium heat, place cut side of bok choy down in hot oil and brown for 2–3 minutes. Turn once. Add vinegar and continue cooking. When bok choy is soft, remove and set aside.  Over medium heat, reduce vinegar to 2–3 tablespoons. Pour reduction over bok choy and serve.

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