Sake Braised Bok Choy Recipes

Steps:

• Heat oil in a skillet over medium-high heat until hot, but not smoking. Add bok choy and cook, turning once, until just golden, about 2 minutes. Add stock and soy sauce. Cover, reduce heat to medium, and simmer until bok choy is tender, about 5 minutes.
• Transfer to a serving platter, reserving liquid in the skillet.
• Cook liquid over medium-high heat until it is reduced by half, 1 to 2 minutes. Pour over bok choy and serve.

Steps:

• Trim the bok choy. Slice the leafy portion from the stalks. Cut both the leaves and stalks into large matchstick sized pieces, keeping two piles.
• Heat a large heavy skillet until hot. Add oil and coat the pan. Add the bok choy stems; stir fry about 5 minutes.
• Add ginger and garlic and stir fry briefly.
• Add bok choy greens, chicken stock, sesame oil, soy sauce, rice vinegar, sugar, salt and pepper to taste.
• Cover, reduce heat to medium low and cook until bok choy is tender and glazed with sauce 5-8 minutes.
• Remove cover, sprinkle with sesame seeds and increase heat to medium high.
• Cook until liquid evaporates 2-3 minutes.

Steps:

• Heat sake in very large skillet over medium flame until it begins to simmer. Add baby bok choy heads.
• Cover, reduce heat and cook until bok choy is barely tender, 3-5 minutes. Remove bok choy to a plate and keep warm.
• Raise heat to high and reduce sake until it reaches a glaze consistency. Drizzle glaze over bok choy and serve immediately.

Steps:

• Blend together: chicken stock, oyster sauce, ketjap manis, hoisin sauce and cornstarch.
• Heat both oils in a wok and saute garlic and ginger.
• Add bok choy and stir fry 2 minutes.
• Stir in liquid ingredients and heat through until thickened and bok choy is tender crisp.

Steps:

• Cut tofu across into ¾-inch-thick slices, then cut each slice in half so you have roughly 12 squares.
• Heat a large (12-inch), deep-sided nonstick or well-seasoned cast-iron skillet on medium-high. When hot, add 1 tablespoon of oil and swirl to coat the base. Place the tofu in a single layer, season each piece with a little salt and black pepper, and fry for 3 to 4 minutes until golden and crispy. Flip and cook on the other side for 3 to 4 minutes more, adding more oil if needed. Remove tofu from the skillet and set aside on a plate.
• Make the sauce: Combine the soy sauce, vegetarian stir-fry sauce or oyster sauce, cornstarch and sugar with ⅓ cup of water. Whisk until smooth.
• In the same skillet over medium heat, add the doubanjiang or chile oil (if you're using doubanjiang, add about 1 teaspoon of neutral oil) and stir for 15 seconds. Add the garlic, ginger and white parts of the scallion, and toss for 1 to 2 minutes, until the scallions are softened and everything is fragrant. If the pan starts to look dry, add a drop of oil.
• Add the bell pepper and Shaoxing wine, if using, and stir-fry for 2 to 3 minutes until slightly softened. Pour in the seasoning sauce and let it sizzle for 30 seconds, stirring once or twice.
• Add the baby bok choy, tofu and green parts of the scallion, toss gently to coat the tofu. Let it simmer on low heat for 1 to 2 minutes until the sauce thickens, the baby bok choy is wilted but still green and crisp-tender, and the tofu has absorbed some of the sauce. Serve with rice or noodles.

Steps:

• Heat the peanut oil in a wok over high heat.
• Add the white onion and cook 3 minutes until brown and crispy.
• Add the carrots and stir fry another 3 minutes.
• Add the bok choy, green onions and mushrooms and stir fry an additional 2 minutes.
• Pour the broth over the vegetables and simmer for 2 minutes.
• Season with tamari and serve over a bed of brown rice.
• Yield is estimated as a side dish.

Steps:

• Bring broth and butter to a simmer in a deep large heavy skillet. Arrange bok choy evenly in skillet and simmer, covered, until tender, about 5 minutes. Transfer bok choy with tongs to a serving dish and keep warm, covered.
• Boil broth mixture until reduced to about 1/4 cup, then stir in sesame oil and pepper to taste. Pour mixture over bok choy.

Steps:

• Trim bottom inch from head of bok choy. Wash leaves and pat dry. With knife, cut leafy green portion away from either side of triangular white stalk.
• Cut each white stalk in half lengthwise then crosswise into 1/2 inch pieces. Stack leafy greens then slice them crosswise into thin strips. Keep sliced stalks and leaves separate.
• Heat a 12 inch non-stick skillet over high heat, add the oil and swirl to coat. Add the bok choy stalks and cook, stirring frequently, until the edges start to turn translucent (4-5 minutes).
• Add the garlic, stirring frequently, for 30 seconds. Add the bok choy greens and the broth. Cover, reduce heat to medium-low and cook, stirring twice, until bok choy is just tender (4 minutes).
• Remove cover, increase heat to medium-high and stir-fry for two minutes. Stir in the vinegar, season with salt and pepper. Serve immediately.