BACON-Y BOK CHOY
Super easy side dish for those nights you want something different and fast! This can also morph into a main course if served over rice.
Provided by SHUNPR
Categories Side Dish Vegetables
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Fry bacon in a large skillet over medium heat until crispy. Remove bacon and drain the fat, reserving one tablespoon of the grease in the skillet. Add the olive oil, onion, red pepper flakes and garlic. Cook and stir over medium heat until the onions are starting to be tender.
- Add the bok choy, and place a lid on the pan. Let cook for 3 to 5 minutes. Remove the lid; cook and stir until the bok choy is tender but still crunchy, about 2 minutes. Stir in the bacon, and season with salt. Serve piping hot!
Nutrition Facts : Calories 97 calories, Carbohydrate 6.6 g, Cholesterol 10.2 mg, Fat 5.6 g, Fiber 2.6 g, Protein 7.1 g, SaturatedFat 1.5 g, Sodium 361.8 mg, Sugar 3.1 g
BABY BOK CHOY WITH BACON, ONION AND BUTTER BEANS
When you see bok choy you might think stir-fry, but we here treat it like a hearty green, wilting it and softening it in bacon drippings. Then we add big, creamy butter beans and a splash of vinegar. Serve it right out of the pan or at warm room temperature. And if you have it on hand...stir fresh corn kernels in with the beans.
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Add the bacon to a large skillet and cook over medium heat, stirring occasionally, until brown and crisp, about 6 minutes. While the bacon cooks, cut the stems from the bok choy into 1-inch pieces and the leafy tops into 3-inch pieces.
- Add the onion to the bacon and cook, stirring, until softened slightly, 4 to 5 minutes. Toss in the beans and stir until heated through, about 2 minutes. Transfer the vegetables with a slotted spoon to a bowl, leaving the fat in the pan.
- Add the bok choy stems to the pan, increase the heat to medium-high and cook, stirring, until slightly softened, about 2 minutes. Add the bok choy leaves and cook, stirring, until wilted, about 1 minute. Remove the pan from the heat and stir in the vinegar. Return the onion-bean mixture back to the pan and season with salt. Serve warm or at room temperature.
Nutrition Facts : Calories 214 calorie, Fat 13 grams, SaturatedFat 4 grams, Cholesterol 19 milligrams, Sodium 658 milligrams, Carbohydrate 20 grams, Fiber 6 grams, Protein 10 grams, Sugar 3 grams
BOK CHOY STIR-FRY WITH CANADIAN BACON
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the soy sauce, Sriracha and sugar in a bowl; set aside. Meanwhile, heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the Canadian bacon; cook, stirring, until crisp and browned around the edges, about 4 minutes. Transfer to a bowl.
- Add 1 more tablespoon vegetable oil to the skillet, then add the mushrooms and 1/4 teaspoon salt. Cook, stirring occasionally, until the mushrooms start browning, 4 minutes. Add the remaining 2 tablespoons vegetable oil, the bell pepper and red onion and cook, stirring occasionally, until the pepper is crisp-tender, about 3 minutes.
- Add the garlic, bok choy and 1/4 teaspoon salt and cook, stirring, until the bok choy is just wilted, about 2 minutes. Return the Canadian bacon to the skillet, add the soy sauce mixture and stir to combine. Serve over brown rice.
Nutrition Facts : Calories 448 calorie, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 16 milligrams, Sodium 1016 milligrams, Carbohydrate 57 grams, Fiber 7 grams, Protein 17 grams
BOK CHOY, CARROTS AND GREEN BEANS
A refreshing stir fry. Preparation time: 15 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Provided by Robyn Webb
Categories Side Dish Vegetables Green Beans
Yield 6
Number Of Ingredients 7
Steps:
- Heat the oil in a wok or skillet over high heat. Add the shallots and saute for 3 minutes. Add the carrots and stir fry for 3 minutes. Add the green beans and stir fry for 2 minutes. Add the bok choy and stir fry for 2 minutes. Add the broth and simmer for 2 minutes. Add the soy sauce and serve.
Nutrition Facts : Calories 28.6 calories, Carbohydrate 4.8 g, Fat 0.9 g, Fiber 1.4 g, Protein 1 g, SaturatedFat 0.2 g, Sodium 123 mg, Sugar 1.6 g
CHORIZO & BACON BEAN STEW
A mixture of red kidney and black beans, chorizo and smoked bacon come together to make a hearty and mildly spicy bean stew. Grab a crusty roll and tuck in
Provided by John Torode
Categories Dinner, Main course, Supper
Time 50m
Yield Serves 6 - 8 as a side
Number Of Ingredients 12
Steps:
- Put the oil, chorizo, bacon and shallots in a good-sized saucepan. Turn on the heat and cook for 5 mins, stirring every so often. When the shallots are soft and the bacon smells cooked, add the herbs and paprika, and mix well.
- Add the beans and the chillies, give it a good stir and cook for 2 mins so the beans are coated with the mixture.
- Add the rest of the ingredients, plus 100ml water and some seasoning, then give everything a good stir. Bring to the boil, then lower to a simmer and cook for 30 mins, stirring, until it's thick. Once ready, remove the bay, thyme and chillies, then serve.
Nutrition Facts : Calories 449 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 1.3 milligram of sodium
BOK CHOY WITH BEEF
Steps:
- Cut beef crosswise (across the grain) into 1/4-inch-thick slices, then cut slices into 1/2-inch-wide strips.
- Make marinade and marinate meat:
- Stir together marinade ingredients in a medium bowl until sugar is dissolved.
- Add beef, tossing to coat, and marinate 30 minutes to 1 hour.
- Blanch bok choy:
- Separate bok choy into individual leaves and halve crosswise, keeping stems and leaves separate. Cook stems in a large pot of boiling water 15 seconds, then add leaves and cook 15 seconds more. Drain in a colander, then rinse with cold water to stop cooking and drain well.
- Fry beef:
- Stir together soy sauce, Sherry, and vinegar.
- Heat vegetable oil in a 12-inch heavy skillet over moderate heat until a deep-fat thermometer registers 400°F.
- Add beef to hot oil with tongs (discard marinade) and cook, stirring carefully, until slices separate, about 1 minute. Transfer beef with tongs to a colander and drain.
- Stir-fry beef and bok choy:
- Reserve 3 tablespoons oil from skillet and discard remainder. Heat reserved oil in skillet over moderately high heat until hot but not smoking, then stir-fry garlic and ginger until fragrant, about 30 seconds. Add beef, soy mixture, and bok choy and stir-fry until sauce is simmering and mixture is just heated through, about 1 minute. Serve immediately.
BEAN, BOK CHOY, AND BACON STEW
Steps:
- In a large saute pan, cook the bacon until crisp. Drain on paper towels. Pour off all but 1 tbs of the bacon fat from the pan, and add the bok choy and the garlic. Cook quickly, until nearly tender. Add chicken broth and beans, sprinkle with 2 tbs finely chopped dried tomatoes and 1/2 tsp salt-free cajun seasoning. Bring to boil and ladle into bowls. Top with bacon strips and serve at once.
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