Bok Choy With Black Bean Sauce Recipes

Steps:

• For the black bean sauce: Put the black beans, rice wine, soy sauce, garlic and chile in a food processor and blitz briefly; be careful not to puree into a smooth sauce.
• For the stir-fry: Slice the bok choy stems.
• Heat a wok over high heat and add the vegetable oil. When the oil begins to smoke, add the bok choy stems and mushrooms. Stir-fry for 1 minute, then add the leaves of the bok choy. Stir-fry for 1 minute more.
• Add the black bean sauce and gently stir to coat all of the ingredients.
• Add the hot stock and bring to a boil. Season with the soy sauce and stir in the cornstarch and water mixture. Cook for 1 minute or less to thicken the sauce.
• Serve immediately garnished with sliced scallions.

Steps:

• Mix the sauce ingredients together in a small saucepan, then gently simmer until hot. Heat a griddle pan until very hot. Rub the five-spice all over the steak, then season with a little salt and pepper. Sear steak for 2-3 mins on each side until cooked to your liking, then leave to rest.
• Meanwhile, gently simmer or steam the bok or pak choi for 4-5 mins until wilted, but still crunchy. Toss the greens in a few tbsps of sauce and the sesame oil. Cut steak into thick slices. Serve on a plate with a small pot of sauce, the greens and some steamed rice.

Steps:

• Trim off the ends of the bok choy and chop, keeping the white parts separate from the green as they will need to cook longer. Rinse and spin or pat dry. Set aside.
• In a small bowl or cup, stir together the vegetable oil and sesame oil. In a separate larger bowl, stir together the water, ginger, garlic, oyster sauce, soy sauce, brown sugar and red pepper flakes. Set this aside.
• Heat the oil in a large skillet or wok over medium-high heat. Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green. When stems are almost cooked, add the leaves; cook and stir until leaves are wilted, 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish. Pour the sauce into the skillet or wok, and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss lightly to coat.

Steps:

• Heat peanut oil in a large nonstick skillet over medium-low heat. Cook garlic and ginger until fragrant, about 1 minute. Add vegetable broth and water. Cover and cook until garlic and ginger are very soft, about 7 minutes. Stir in bell pepper and carrots and cook for 1 minute. Add bok choy and toss until well coated with liquid. Season with sugar and salt and cook until tender, about 4 minutes more. Drizzle with sesame oil.