Bok Choy With Ginger Vinaigrette

1 1/2 lb Bok Choy -- fresh as possible
1/3 c Salad Oil
2 tb White Wine Vinegar
2 ts Dijon Mustard
2 ts Soy Sauce
1 Clove Garlic -- minced
1 tb Fresh Ginger Root -- finely chopped
1/2 ts Sugar

Cut any bok choy that are thicker than 3 inches in half lengthwise; leave smaller ones whole. Arrange as many boy choy on a steaming rack as will fit without crowding. Steam until stocks begin to turn translucent and are soft when pierced (4 to 5 minutes). Lift out and plunge into cold water; when cool, drain well and place in a shallow dish. Repeat with remaining bok choy. Stir together oil, vinegar, mustard, soy, garlic, ginger, and sugar. Pour over bok choy. Makes 6 to 8 servings.

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