Bok Choy With Ginger Vinaigrette Recipes

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BOK CHOY WITH GINGER VINAIGRETTE

The flavor of this was much different than I had expected. You really taste the dijon mustard. I didn't chop up my bok choy just left it in whole leaves and poured the sauce over. I got this on the web and I have only had it warm, but it could be served as a cold side as well.

Provided by cookiedog

Categories     Greens

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 7



Bok Choy With Ginger Vinaigrette image

Steps:

  • Separate bok choy leaves and rinse under cold water to clean. Place in steamer and steam until stalks begin to turn translucent and are soft when pierced.
  • Combine vinegar, mustard, soy, sugar, garlic, and mix well.
  • To serve warm: Chop up piece into bit size pieces while still warm and pour the ginger vinaigrette over.
  • To serve cold: Plunge steamed bok choy into cold water to crisp it back up. Drain and cool. Then chop and pour ginger vinaigrette over.

1 lb bok choy
1 tablespoon white wine vinegar
2 teaspoons Dijon mustard
2 teaspoons reduced sodium soy sauce
1 teaspoon sugar
1 small garlic clove, finely chopped
1 tablespoon fresh gingerroot, finely chopped or 1 tablespoon ginger, grated

EDAMAME, BOK CHOY AND MANGO SALAD WITH ASIAN VINAIGRETTE

Provided by Damaris Phillips

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 10



Edamame, Bok Choy and Mango Salad with Asian Vinaigrette image

Steps:

  • In a medium bowl, whisk together the vinegar, soy sauce, honey, pepper flakes and lime juice until smooth. Slowly whisk in the sesame oil.
  • Add the edamame, bok choy and mango, and toss to coat with the dressing. Add the sesame seeds and toss again to combine. Serve garnished with the reserved bok choy greens.

1/4 cup rice wine vinegar
2 tablespoons soy sauce
1 teaspoon honey
1/4 teaspoon red pepper flakes
1 lime, juiced
2 tablespoons toasted sesame oil
1 cup shelled frozen edamame, thawed
1 cup bok choy, chiffonade, some greens reserved for garnish
1 green mango, peeled and julienned
1 tablespoon black sesame seeds

STIR-FRIED BOK CHOY WITH GINGER AND GARLIC

For a quick-fix side, whip up Robin Miller's recipe for Stir-Fried Bok Choy with Ginger and Garlic from Food Network in just five minutes.

Provided by Robin Miller : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 6



Stir-Fried Bok Choy with Ginger and Garlic image

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.

1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
8 cups chopped fresh bok choy
2 tablespoons reduced-sodium soy sauce
Salt and ground black pepper

STEAMED ASPARAGUS AND BOK CHOY WITH SOY-GINGER VINAIGRETTE

Categories     Ginger     Soy     Marinate     Steam     Asparagus     Bok Choy     Simmer

Yield Serves 4 to 6

Number Of Ingredients 3



Steamed Asparagus and Bok Choy with Soy-Ginger Vinaigrette image

Steps:

  • Trim asparagus Line up stalks and cut off the tough ends, which are usually white and woody, or snap off ends where they naturally break.
  • Prepare steamer Place a bamboo steamer in a large pot or wok. Fill pot with 1 inch of water and bring to a rapid simmer.
  • Steam vegetables separately Lay asparagus in the steamer, spreading in an even layer, then cover steamer and cook until asparagus is crisp-tender and bright green, about 5 minutes. Asparagus will keep cooking a little after it is taken off the heat, so be careful not to overcook. Steam bok choy in same manner, 2 to 3 minutes.
  • Dress and serve Transfer vegetables to a platter and drizzle with some vinaigrette. Serve immediately, or marinate in the vinaigrette for 30 minutes (or longer for more flavor, but the color of asparagus will change.)

1 pound asparagus
1 pound bok choy
Ginger-Soy Vinaigrette (page 357)

BALSAMIC VINEGAR AND GINGER BOK CHOY

This is a great vegetable to serve hot. Even those who turn up their noses at trying new things clean their plate!

Provided by Kara Rhodes Murphy

Categories     Side Dish     Vegetables

Time 30m

Yield 4

Number Of Ingredients 8



Balsamic Vinegar and Ginger Bok Choy image

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.

Nutrition Facts : Calories 110.8 calories, Carbohydrate 4.1 g, Fat 10.4 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 1.4 g, Sodium 195.3 mg, Sugar 2.4 g

4 heads baby bok choy
3 tablespoons olive oil
¼ cup water
2 tablespoons capers
1 ½ teaspoons minced garlic
1 ½ teaspoons minced fresh ginger root
2 tablespoons balsamic vinegar
1 dash fresh lemon juice, or to taste

GINGER-SESAME BOK CHOY

Add some Asian flavors to the table with this dish of healthy green vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables     Bok Choy Recipes

Time 15m

Number Of Ingredients 5



Ginger-Sesame Bok Choy image

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.

Nutrition Facts : Calories 22 g, Fat 1 g, Fiber 1 g, Protein 2 g

1 tablespoon rice vinegar
1 tablespoon soy sauce
1/4 teaspoon toasted sesame oil
5 thin slices peeled fresh ginger
4 to 5 heads baby bok choy, (1 pound), each halved lengthwise

ERIC'S SAUTEED GROUPER WITH BABY BOK CHOY AND SOY GINGER VINAIGRETTE

Chef Eric Ripert, of Le Bernardin in New York City, enjoys exploring foods from many parts of the world. Sauteed grouper prepared with baby bok choy, ginger, and soy and oyster sauces is an example of his interest in Asian foods and ingredients.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 14



Eric's Sauteed Grouper with Baby Bok Choy and Soy Ginger Vinaigrette image

Steps:

  • Over high heat, bring a large stockpot filled with salted water to a boil. Meanwhile, prepare an ice bath, and set aside. Add bok choy to the boiling water. Blanch until just tender, about 1 1/2 minutes. Immediately transfer bok choy to the ice bath to stop the cooking process. Drain, and set aside.
  • Place ginger and shallots in a medium mixing bowl. Whisk in oyster sauce and vinegar. Whisk in 4 tablespoons canola oil, soy sauce, lime juice, and cayenne pepper. Set aside. (Up to this point, the recipe can be prepared 2 hours ahead.)
  • In a large saucepan over high heat, bring 1/4 cup water to a boil. Whisk in butter, and lower the heat to medium-high. Season bok choy with salt and pepper, and add it to the pan. Cook until heated through, about 2 minutes.
  • Divide the remaining 2 tablespoons canola oil between two 10-inch nonstick skillets. Place skillets over high heat until oil is just smoking. Season both sides of the grouper with salt and pepper. Place two grouper fillets in each skillet, and saute until the fish is browned on the bottom side, about 3 minutes. Turn, and saute about 3 minutes more, until a metal cake tester inserted into the center of the fillets feels hot when touched to your lip. Remove from heat, and set aside.
  • Using a slotted spoon, transfer the bok choy from the saucepan, and arrange it in the center of four dinner plates. Top with grouper. Whisk sauce lightly, and spoon it around the bok choy. Sprinkle sesame seeds over the sauce, and serve immediately.

Fine sea salt
12 heads baby bok choy (about 2 pounds), roots trimmed, leaves separated and cleaned
1 tablespoon finely diced ginger
2 tablespoons shallots, finely diced
1 tablespoon oyster sauce
2 tablespoons sherry vinegar
6 tablespoons canola oil
1 tablespoon soy sauce
1/2 teaspoon freshly squeezed lime juice
Pinch of cayenne pepper
2 tablespoons unsalted butter
4 seven-ounce grouper fillets
Freshly ground white pepper
1 tablespoon sesame seeds, toasted

BABY BOK CHOY WITH GINGER AND GARLIC

Tender heads of baby bok choy with a delicious ginger-and-garlic glaze can be served warm or at room temperature.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables     Bok Choy Recipes

Number Of Ingredients 6



Baby Bok Choy with Ginger and Garlic image

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.

2 pounds baby bok choy (8 to 10), halved lengthwise and soaked in cold water to remove any dirt
2 teaspoons minced peeled fresh ginger
2 garlic cloves, thinly sliced
1 tablespoon plus 1 teaspoon toasted sesame oil
1/4 cup tamari soy sauce
2 tablespoons oyster sauce

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