• 1 lb. bok choy, cut into 2 inch pieces
• 1 Tbs. white wine vinegar
• 2 tsp. Dijon mustard
• 2 tsp. soy sauce
• 1 tsp. sugar
• 1/2 tsp. olive oil, optional
• 1 small clove garlic, finely chopped
• 1 Tbs. fresh ginger, finely chopped or grated

Place bok choy in a steamer basket over boiling water. Cover pan and steam 10 minutes or until stalks begin to turn translucent and are soft when pierced. Combine remaining ingredients in a jar with a tight-fitting lid. Shake vigorously to mix well. Transfer bok choy to a bowl. Add dressing and toss. Serve hot.

Per serving: calories 30, fat 0.9g, 24% calories from fat, cholesterol 0mg, protein 2.0g, carbohydrates 4.5g, fiber 2.1g, sugar 2.7g, sodium 259mg, diet points 0.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.5, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 0.1, Sugar: 0.1, Very lean meat protein: 0.0

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