Organic Buying Club of So. Fla.

2 1/2 pounds hearts of baby bok choy or large bok choy, stem end and leaf tips trimmed

2 1/2 tablespoons minced fresh ginger

2 1/2 tablespoons minced scallions, white part only

Dressing ( mixed together )

1/4 cup soy sauce

1 1/2 tablespoons Chinese black vinegar or Worcestershire sauce

1/2 tablespoon of sugar

1 tablespoon of minced garlic

3/4 teaspoon hot chile paste or dried chile flakes

1. Trim the tough, outer leaves from the bok choy. Rinse and drain. Cut the leaves along the length and half. Cut the halves and stems into 2-inch sections. Using your hands, toss the fresh ginger and scallions with the bok choy in a bowl.
2. Arrange the bok choy on a heatproof plate or on a piece of parchment or waxed paper in a steamer basket
3. Fill a pot or wok with several inches of water and heat until boiling. Place the cabbage in the steamer( if using a plate, set it on a tunafish can with ends removed and steam 5 to 6 minutes, or until the cabbage is tender
4. Arrange the steamed bok choy on a serving platter, spoon some of the Dressing on top, and serve.

From book: A Spoonful of Ginger