Baby Bok Choy Slaw Recipes

Steps:

• Melt butter in a large skillet over medium heat, and cook and stir the garlic and bay leaf until the garlic is lightly browned, about 5 minutes. Stir in the chicken stock and white wine, and increase heat to a full boil. Cook the sauce, stirring often, until reduced to 1 cup, about 15 minutes. Remove bay leaf. Lay the bok choy halves, cut sides down, into the sauce, and reduce heat to a simmer. Cook until tender, about 10 minutes. Serve with sauce spooned over bok choy.

Steps:

• In a large bowl, combine bok choy and green onions; set aside. Save seasoning packet from ramen noodles for another use. In a large skillet, saute the noodles, almonds and sunflower kernels in butter until browned, about 7 minutes. Remove from the heat; cool to room temperature. Add to bok choy mixture., In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Just before serving, drizzle over salad and toss to coat.

Steps:

• Toss together bok choy, vinegar, both oils, and chiles in a large bowl. Season with salt. Let stand until bok choy collapses to half its volume (it will darken slightly), at least 20 minutes. Toss again before serving.

Steps:

• In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red-pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds.
• Add bok choy and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce, stock or water, then cover pan and cook for approximately 2 minutes more, until steam begins to escape from beneath the lid of the pan.
• Uncover and continue to cook until liquid is close to evaporated and stalks are soft to the touch, approximately 3 minutes more.
• Remove to a warmed platter and drizzle with sesame oil.

Steps:

• Trim and discard the rough bottoms from the baby bok choy. Separate the leaves, rinse, and pat dry.
• In a small bowl, combine the soy sauce, rice wine, and sugar. Set aside.
• Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom and sides. Add the garlic and ginger and stir-fry until aromatic, 20 to 30 seconds. Add the bok choy and stir-fry for about 2 minutes, until crisp-tender. Add the soy sauce mixture and cook for another 30 seconds. Turn off the heat, and drizzle with sesame oil. Transfer to a serving plate and serve hot.

Steps:

• In a glass jar with a lid, mix together olive oil, white vinegar, sugar, and soy sauce. Close the lid, and shake until well mixed.
• Combine the bok choy, green onions, almonds, and chow mein noodles in a salad bowl. Toss with dressing, and serve.

Steps:

• Rinse the bok choy under cold water to remove grit. Cut crosswise into thin strips; place in a large colander, and sprinkle with 1 teaspoon salt. Toss to coat. Top with a plate that fits inside the colander; weight with a heavy object (such as a skillet or canned goods). Set aside in sink to drain.
• In a large bowl, mix apple, carrots, lemon juice, oil, and ginger. Add bok choy; season with salt and pepper. Toss.

Steps:

• Heat oil in a medium skillet over medium-high. Add garlic and ginger; cook until fragrant and golden, about 30 seconds. Add bok choy, stirring to evenly coat. Add soy sauce and 2 tablespoons water; cover and cook 2 minutes. Remove lid and continue cooking, stirring a few times, until liquid has evaporated and bok choy is tender, about 2 minutes. Season with more soy sauce, if desired, and serve.

Steps:

• Halve bok choy lengthwise; rinse under cold water to remove grit. Cut crosswise into thin strips; place in a large colander, and sprinkle with salt. Toss to coat. Top with a plate that fits inside colander; weight with a heavy object (such as a skillet or canned goods). Set aside in sink to drain.
• In a large bowl, mix apple, carrots, lemon juice, vegetable oil, and peeled fresh ginger. Add bok choy; season with salt and pepper. Toss.