KALE AND GINGER STIR FRY
Ginger and soy sauce give this dish an Asian flair. You may substitute spinach or bok choy for the kale.
Provided by Sharon123
Categories Greens
Time 9m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- In a medium skillet, cook the ginger root in oil, stirring, over medium heat for 1 minute.
- Add the kale and raise the heat to medium high.
- Add the soy sauce and water, and stir-fry until the kale is wilted but still slightly crunchy, about 3 minutes.
- Sprinkle with sesame seeds.
- Serve warm or cold.
- You may substitute spinach or bok choy for the kale.
- Enjoy!
Nutrition Facts : Calories 125.4, Fat 7.7, SaturatedFat 0.6, Sodium 386.6, Carbohydrate 12.8, Fiber 2.4, Sugar 0.2, Protein 4.5
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
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.
GINGERED KALE AND BOK CHOY
Steps:
- Heat oil over high heat in a wok or frying pan until shimmering. Add in ginger and cook for one minute. Add in the kale and bok choy, stirring constantly to prevent burning, cooking until leaves just turn a vibrant green. Sprinkle in a pinch of salt. Continuing to stir, add in the soy sauce and cook for another minute. Off the heat, stir in the cilantro and transfer to a serving dish. Add salt if desired. Serve immediately. Serves 4-6.
MUSHROOM, KALE, AND BOK CHOY RAMEN
This ramen bowl with mushrooms, kale, carrots, and bok choy, is a quick, easy lo mein substitute.
Provided by CDKIRSHNER
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Place ramen bricks in a shallow heat-safe bowl. Pour boiling water over ramen and let stand until noodles start to separate and soften.
- Mix soy sauce, balsamic vinegar, sesame oil, sugar, garlic, and ginger together in a small bowl or glass jar.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Saute bok choy, onion, and carrots until onion is translucent, 3 to 5 minutes. Add cremini mushrooms, shiitake mushrooms, and kale. Saute until kale begins to wilt, 3 to 5 minutes.
- Separate ramen noodles with a fork and drain any excess water. Add drained noodles to the skillet and increase heat to high. Pour soy and vinegar sauce over the noodles and vegetables. Stir until flavors combine, about 2 minutes.
Nutrition Facts : Calories 357.8 calories, Carbohydrate 46.4 g, Fat 15.3 g, Fiber 1.6 g, Protein 8.7 g, SaturatedFat 6 g, Sodium 1009.8 mg, Sugar 4.6 g
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
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
STIR-FRIED BOK CHOY OR STURDY GREENS
This recipe works equally well with bok choy or sturdy greens, both of which have tough ribs and leaves that have a cruciferous flavor. I steam them for a minute before stir-frying so the leaves won't be too tough.
Provided by Martha Rose Shulman
Categories weekday, side dish
Time 15m
Yield 3 to 4 servings as a side dish
Number Of Ingredients 11
Steps:
- If using bok choy, trim off the bottoms and separate into stalks. Rinse if necessary and drain on paper towels. Cut crosswise into 2-inch pieces. If using collard greens, stem, discard stems and chop the leaves coarsely. Bring an inch of water to a boil in the bottom of a steamer, and place the bok choy or greens in the steamer basket. Steam 1 minute, remove from the heat and rinse with cold water. Squeeze out excess water and drain on a kitchen towel.
- Combine the broth or water, rice wine or sherry, soy sauce and cornstarch in a small bowl and place within arm's reach of your pan. Have the remaining ingredients measured out and near the pan.
- Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the garlic and ginger and stir-fry for 10 seconds, until fragrant. Add the bok choy or greens, sprinkle with salt and the sugar, and stir-fry for about 30 seconds. Stir the cornstarch mixture and swirl into the wok, then stir-fry 1 minute, or until the greens are just tender. Sprinkle on the sesame seeds. Remove from the heat and serve.
Nutrition Facts : @context http, Calories 98, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 5 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 332 milligrams, Sugar 1 gram, TransFat 0 grams
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