LEMON GARLIC SAUTEED BOK CHOY
Looking for a way to serve Bok Choy that I picked up at the grocery store found this on line at inspired taste.net Super simple and taste good too. Guessed at serving size as it depends on the size of your Bok Choy. I didn't have baby bok choy, just regular so cut into large chunks instead of slices and turned out fine
Provided by Bonnie G 2
Categories Vegetable
Time 20m
Yield 4 Slices, 4 serving(s)
Number Of Ingredients 6
Steps:
- Remove any discolored outer stalks of the bok choy and discard them (or save for stock later). Place the bok choy into a colander and rinse with cool water, rubbing any grit or dirt from between the leaves. Trim the ends then slice each bok choy in half lengthwise. Or if they are large, cut into quarters. Pat dry.
- Add the oil, garlic and red pepper flakes to a wide room temperature skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown.
- Toss in the the boy choy and spread into one layer. Sprinkle with about 1/4 teaspoon of salt then cook, without stirring, until the bottom is starting to turn brown, about 2 minutes. Flip then cook another 2 minutes or until the green leaves have wilted and the white bottoms are beginning to soften, but still have some crunch.
- Transfer to a platter then squeeze 2 lemon wedges on top. A teaspoon or so of olive oil is nice, too. Serve with more lemon wedges on the side.
BABY BOK CHOY WITH GARLIC
Baby bok choy have a milder taste than the full-grown deal and are also more tender. I just cook them in some chicken broth and garlic, and serve them with rice and fish. My family enjoys the taste of garlic, so we use quite a bit. Feel free to adjust accordingly.
Provided by Sarah MJ
Categories Side Dish Vegetables
Time 20m
Yield 3
Number Of Ingredients 6
Steps:
- Melt the butter in a saucepan over medium heat, and cook and stir the garlic until very lightly browned, about 5 minutes. Pour in the chicken broth, add the baby bok choy, and bring to a boil. Reduce heat to a simmer, and cook until the bok choy are tender, about 6 minutes. Season to taste with salt and black pepper.
Nutrition Facts : Calories 223.2 calories, Carbohydrate 25.1 g, Cholesterol 26.9 mg, Fat 10.2 g, Fiber 9.4 g, Protein 15.8 g, SaturatedFat 5.1 g, Sodium 1897.9 mg, Sugar 12.1 g
THE BEST SAUTEED BOK CHOY
I just recently introduced Paul to Bok Choy. He had never even heard of it. I was really happy with his reaction. I thought this was delicious. This is a great side dish to a marinated flank steak and pairs well with a nice Riesling.
Provided by Aimchick
Categories Greens
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Rinse and drain bok choy and set aside.
- Sauté onion and ginger in olive oil and sesame oil until onion is tender.
- Add remaining ingredients and sauté for about 8 minutes.
SAUTéED BABY BOK CHOY
A perfect side dish for chicken adobo, the national dish of the Philippines, or any other meat dish.
Provided by Sam Sifton
Categories easy, quick, weekday, side dish
Time 15m
Yield Serves 4
Number Of Ingredients 8
Steps:
- In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red-pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds.
- Add bok choy and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce, stock or water, then cover pan and cook for approximately 2 minutes more, until steam begins to escape from beneath the lid of the pan.
- Uncover and continue to cook until liquid is close to evaporated and stalks are soft to the touch, approximately 3 minutes more.
- Remove to a warmed platter and drizzle with sesame oil.
Nutrition Facts : @context http, Calories 83, UnsaturatedFat 7 grams, Carbohydrate 4 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 233 milligrams, Sugar 1 gram, TransFat 0 grams
SPICY BOK CHOY IN GARLIC SAUCE
Bok Choy is one of my favorite vegetables. It has its own spiciness that is complimented by the sweetness of the sauce in this recipe. I like to serve this with grilled shrimp and steamed rice. For variety, I sometimes add a small amount of lemon zest just before serving.
Provided by Spyce
Categories Side Dish Vegetables
Time 30m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 93.3 calories, Carbohydrate 6.9 g, Fat 7.1 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 1.1 g, Sodium 235.6 mg, Sugar 4.7 g
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