BOK CHOY & SWEET PEPPERS
I created this side dish because to my recollection I had never eaten Bok Choy, & wanted to see if we liked it. It is referred to as a Chinese Cabbage, & we loved this plain & simple version. I didn't want to add too many other ingredients to it, to truly get a feel for the taste. It was simple & easy & does not take very long...
Provided by Rose Mary Mogan
Categories Vegetables
Time 20m
Number Of Ingredients 7
Steps:
- 1. This is what Bok Choy looks like. Commonly referred to as Chinese Cabbage here in the United States.
- 2. Cut away bottom from Bok Choy, then wash thoroughly, and chop into small pieces, including the green leaves.
- 3. Heat butter and olive oil in skillet over medium-high heat.
- 4. Add the chopped Bok Choy, sliced onions, & minced garlic. Cook until vegetables are almost tender, about 6-8 minutes or as desired.
- 5. Add the sweet peppers and steak seasoning, and stir until heated through. I am sure you could also use soy sauce to season if desired. It wilts down quite a bit during cooking. Remove from heat, and serve while still hot. ENJOY
BABY BOK CHOY WITH YELLOW BELL PEPPERS
Wonderfully simple, with bok choy, peppers, and green onions fresh from the farmers market, this veggie stir-fry doesn't even really need added salt, there is enough naturally in the bok choy itself.
Provided by Annacia
Categories Low Protein
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat a tablespoon each of grapeseed (or canola) oil and sesame oil in a large sauté pan on high heat. Add the chopped yellow peppers, green onion and garlic(add onions and garlic a min or two after the pepper) and cook, stirring occasionally until lightly browned. (Keep a watch so that the onions and garlic don't burn.).
- Lower the heat and add the bok choy. Stir to coat with the oil in the pan. Cook only until the bok choy has wilted. The thicker, whiter ends of the baby bok choy should still be somewhat crunchy. Season as and if desired.
- Serve immediately.
SWEET AND SOUR BOK CHOY
Provided by Robert Irvine : Food Network
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Through the feed tube of a running blender add, 1 at a time, the vinegar, chile pepper, garlic, salt, black pepper, and sugar. Remove to a bowl. In a separate small bowl, create a slurry by gradually whisking 1 tablespoon water into the cornstarch. Then whisk the slurry into the sauce.
- Steam bok choy until tender and coat with sauce.
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