Balsamic Vinegar and Ginger Bok Choy

4 heads baby bok choy

3 tablespoons olive oil

¼ cup water

2 tablespoons capers

1 ½ teaspoons minced garlic

1 ½ teaspoons minced fresh ginger root

2 tablespoons balsamic vinegar

1 dash fresh lemon juice, or to taste

Separate the leaves from the stems of the bok choy. Cut the stems into bite-sized chunks and shred the leaves.

Heat the olive oil in large skillet over medium heat.

Cook the bok choy stems in the oil until slightly tender, about 3 minutes; add the water and leaves and cook until the water evaporates, about 10 minutes more. Stir in the capers, garlic, and ginger; cook and stir 1 minute more. Sprinkle the vinegar and lemon juice over the bok choy and remove from heat; serve immediately.