Baby Bok Choy With Yam And Ginger Recipes

Steps:

• Bring a large pot of water to a boil. Add bok choy (in two batches, if necessary), and cook until tender, 5 to 7 minutes. Drain in a colander; let stand at least 5 minutes. Transfer to a serving dish.
• Meanwhile, cook ginger and garlic in oil in a small saucepan over medium-low heat, stirring, until ginger and garlic are soft, about 8 minutes. Add tamari and oyster sauce; cook, stirring, until heated through, about 30 seconds more. Pour sauce over bok choy; toss to coat.

Steps:

• Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.

Steps:

• In a small bowl, whisk together vinegar, soy sauce, and sesame oil. Set aside.
• In a large skillet with a tight-fitting lid, bring 1 cup water and ginger to a boil. Add the bok choy; reduce to a simmer. Cover and cook until leaves are vibrant green and stems are fork-tender, 3 to 5 minutes. Drain well; discard ginger.
• Transfer bok choy to a serving platter; drizzle with the vinegar-soy mixture, and serve immediately.

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:

• 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.

Steps:

• Trim the bases off the bok choy and discard. Trim the leaves from the stems and cut both crosswise into bite-size pieces, keeping the stems and leaves separate.
• Heat the light sesame oil in a sauté pan over medium heat, then add the scallions and ginger and sauté for 30 seconds. Add the yam and a pinch of salt and sauté for an additional minute. Add the bok choy stems, mirin, and tamari and sauté for 2 minutes more. Add the bok choy leaves, lime juice, 1/4 teaspoon of salt, and the toasted sesame oil. Cook until the bok choy is just wilted, about 2 minutes, then do a FASS check and add a squeeze of lime if desired. Serve immediately.
• Store in a covered container in the refrigerator for 3 days.
• (per serving)
• Calories: 150
• Total Fat: 6g (0.9g saturated, 2.2g monounsaturated)
• Carbohydrates: 19g
• Protein: 9g
• Fiber: 6g
• Sodium: 595mg