BABY BOK CHOY WITH OYSTER SAUCE
This is among the easiest, most flavorful preparations of greens imaginable, and it pairs beautifully with almost any vaguely Asian roasted meat or fish. It is also exceptional on its own, with rice. You could swap out the bok choy for broccoli, if that's all you have, or chard, or beet greens.
Provided by Sam Sifton
Categories easy, quick, vegetables, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine soy sauce, oyster sauce, sugar and rice vinegar in a bowl and set aside.
- Heat oil in a skillet or wok set over high heat. When it shimmers, add garlic, then bok choy, and stir-fry for 2 minutes. Add 2 to 3 tablespoons water to the skillet or wok, then cover it and allow to cook for 2 to 3 minutes more, until bok choy has softened nicely at its base.
- Remove bok choy from the skillet or wok and place it on a warmed platter. Drizzle the reserved sauce over the greens and serve.
Nutrition Facts : @context http, Calories 61, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 4 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 659 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
CHINESE-STYLE BABY BOK CHOY WITH MUSHROOM SAUCE
This is a delicious dish. It is an authentic Chinese recipe that I use for my cooking. Baby bok choy and mushroom are the two main ingredients.
Provided by Jade Blue
Categories Side Dish Vegetables
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- In a bowl, mix together the oyster sauce, soy sauce, and brown sugar until the sugar has dissolved. Mix the potato starch and water in a small bowl, and stir it into the oyster sauce mixture until smooth.
- Fill a pot with water, bring to a boil, and stir in salt and vegetable oil. Place the bok choy into the boiling water, and cook until tender, shiny, and bright green, 2 to 3 minutes. Drain the bok choy, and arrange attractively on a serving platter.
- Heat the olive oil in a large skillet or wok until the oil shimmers, then toss the green onion and garlic in the hot oil until fragrant, about 20 seconds; stir in the mushrooms. Cook and stir until the mushrooms begin to shrink slightly. Sprinkle the mushrooms lightly with salt. Continue to cook the mushrooms, stirring often, until they are tender, about 5 minutes. Pour in the oyster sauce mixture, then stir until the sauce is thickened and coats the mushrooms, 30 seconds to 1 minute. Pour the thickened mushroom sauce over the bok choy; serve immediately.
Nutrition Facts : Calories 69 calories, Carbohydrate 4.7 g, Fat 5.4 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 0.7 g, Sodium 175.2 mg, Sugar 2.3 g
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
SAUCY ASIAN BOK CHOY
I don't know much at all about cooking with Asian flavors, so I really got lucky with this creation. Try out different greens or a mixture with other vegetables (I bet broccoli and cauliflower would be good) but I love it with bok choy!
Provided by White Rose Child
Categories Greens
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Combine all 7 first ingredients, for the sauce, in a small pot and bring to a simmer.
- Add white parts of the bok choy and cook on medium-low, covered, about 5 minutes, till softened.
- Add the green parts of bok choy and let cook 3-5 minutes more. Stir, remove from the heat, cover and let the greens soften further for 3-5 minutes.
- Dish it up and spoon some of the sauce over each serving. This is also quite good as leftovers served cold.
Nutrition Facts : Calories 61.9, Fat 1.5, SaturatedFat 0.2, Sodium 2194.1, Carbohydrate 7.7, Fiber 2.2, Sugar 3.2, Protein 6.5
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10 TASTY AND EASY BOK CHOY RECIPES - THE SPRUCE EATS
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- Garlic Bok Choy With Chili Paste. On a busy night when you don't have a lot of time to fuss around in the kitchen, a stir-fry dish like this will come in handy.
- Stir-Fry Baby Bok Choy. Baby bok choy is popular because it has a more delicate flavor than adult varieties. It's a nice option for the simplest of stir-fry dishes and for steaming.
- Shrimp With Chinese Greens. As you continue to explore the many uses of bok choy, you'll find that it pairs nicely with many things. You'll also notice that bok choy is sometimes called "Chinese greens."
- Roasted Bok Choy. As with many other vegetables, bok choy becomes rich and nutty when roasted in a hot oven. This recipe kicks up the flavor level a notch with a homemade Asian vinaigrette made of soy sauce, sesame oil, and vinegar.
- Lion's Head Meatballs. For a meal that is extraordinary, turn to the classic Shanghai dish known as lion's head meatballs. It's a casserole that features large pork meatballs meant to symbolize a lion's head.
- Bok Choy Chicken Soup. Bok choy leaves are a perfect ingredient for delicious homemade soups. This particular recipe requires just six ingredients and it's the perfect foundation for your own custom touches.
- Chicken Stir-Fry With Bok Choy and Garlic Sauce. A tangy sauce is a great contrast to the sweetness of bok choy in this tasty chicken stir-fry. The recipe cooks up fast, though you do have to remember to allow half an hour for the chicken to marinate.
- Five-Spice Pork With Bok Choy and Green Onions. Five-spice powder is a staple in Chinese cuisine and it can add a nice kick to any stir-fry. When added to a dish, it's unmistakable flavor enhances everything else, as you'll see with this recipe.
- Bok Choy and Shiitake Mushroom Stir-Fry. The delicate flavor of bok choy is also a great companion for the earthy flavor of shiitake mushrooms. You'll find this combination in many recipes, including this simple and quick vegetarian stir-fry.
- Vietnamese Vegetable Pho. Bok choy is not strictly a Chinese ingredient. It makes an appearance in many Asian foods, including Vietnamese. There's no better way to introduce yourself to the country's cuisine than with a traditional pho recipe.
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Category Appetizer, Main Course, Salad, Side DishTotal Time 15 mins
- Bring a pot of water to a simmer and add 1 tbsp of oil and 1.5 tsp of salt. Blanch the Boy Choy for 3-4 minutes. You want it to be soft yet still crunchy. Set aside.
- Add in minced garlic, vegetarian oyster sauce, soy sauce, sugar, and sesame oil in a pan. Let it simmer for 1-2 minutes, or until the sugar has melted.
20 DELICIOUS ASIAN BOK CHOY RECIPES TO SPICE UP YOUR MEALS
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- Stir-Fried Bok Choy. Simple, quick, and healthy – that’s Stir Fried Bok Choy! This Asian side dish is packed with flavor and ready in 10 minutes. The combination of garlic, ginger root, soy sauce, maple syrup, water, and rice wine vinegar creates a rich glaze that coats the bok choy.
- Seared Baby Bok Choy with Ginger Garlic Sauce. Just imagine a plate of tender and juicy baby bok choy, seared to perfection. It’s the perfect side dish for any meal!
- Tofu and Bok Choy Stir-Fry. Once you take a bite of this tofu and bok choy stir-fry, you’re sure to be hooked! The texture of the tofu is so satisfying, it’s crispy on the outside yet light and fluffy on the inside.
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- Korean-Style Bok Choy (Bok Choy Namul) Anything that is both healthy and delicious deserves a spot in your cooking routine! This Korean-style bok choy dish is easy to make, packed full of flavor, and only requires 10 minutes of your time.
- Miso-Glazed Bok Choy. Just because you’re eating vegan doesn’t mean you can’t enjoy delicious Asian side dishes! This Miso-Glazed Bok Choy is so flavorful and takes only a few minutes to prepare.
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- Baby Bok Choy with Shrimp. Still not too sure what to make for dinner tonight? This Baby Bok Choy with Shrimp is an easy and delicious option! It’s ready in the blink of an eye, and you only need three ingredients.
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