Braised Balsamic Vegetables

Balsamic by far is my favorite vinegar.  The sweetness brings a level of flavor that you can't find with other vinegars.  It is also versatile, so the options are endless.  I love braised vegetables, and using balsamic to finish is perfect when accompanied by vegetables that absorb the flavor, not overpower it.

2 tbsp. olive oil
1 bunch bok choy, chopped into 1 inch pieces

1 large zucchini, sliced

1 bunch asparagus, chopped into 1 inch pieces

1/2 c. vegetable stock

2 tbsp. mushroom salt (you can buy at any specialty store.  My favorite is here.)

1/4 c. balsamic vinegar (Favorites)

In a large saute pan over medium heat, add the olive oil.  First put in the asparagus and cook a few minutes.  Then add zucchini, bok choy and stock.  Cook until liquid is reduce by half.  Add the vinegar, once again, reducing by 1/2.  Salt and pepper to taste.