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
SAUTéED BOK CHOY AND BROCCOLI
Steps:
- Cut the white stalks from the bok choy; slice the stems into 1-inch pieces. Coarsely chop the green leaves. Peel the stalks from the broccoli; slice 1/4 inch thick. Cut the florets into bite-size pieces.
- In a large skillet, boil 1/2 cup water. Add the bok choy stalks and broccoli; cover. Simmer over medium-low heat until the broccoli is bright green, 5 to 7 minutes. Uncover; cook on high heat until the water evaporates, 2 to 4 minutes. Add the bok choy leaves, oil, and garlic. Cook, tossing often, until the garlic is fragrant, 2 minutes.
- Press the ginger in a sieve over the skillet to release its juices. Stir in the soy sauce.
TASTY 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.
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.
Nutrition Facts : Calories 57.7, Fat 2.8, SaturatedFat 0.4, Sodium 300.5, Carbohydrate 6.4, Fiber 2.4, Sugar 3.2, Protein 3.9
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
SAUTEED BABY BOK CHOY
Large bok choy can also be used: Just trim the stem ends and cut the heads into 2-inch pieces. Try serving alongside our Soy-Honey-Glazed Arctic Char.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables Bok Choy Recipes
Time 15m
Number Of Ingredients 5
Steps:
- Heat oil in a medium skillet over medium-high. Add garlic and ginger; cook until fragrant and golden, about 30 seconds. Add bok choy, stirring to evenly coat. Add soy sauce and 2 tablespoons water; cover and cook 2 minutes. Remove lid and continue cooking, stirring a few times, until liquid has evaporated and bok choy is tender, about 2 minutes. Season with more soy sauce, if desired, and serve.
BOK CHOY-BROCCOLI STIR-FRY
Make and share this Bok Choy-Broccoli Stir-Fry recipe from Food.com.
Provided by ratherbeswimmin
Categories Greens
Time 37m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet or wok over medium-high heat.
- Add onion, ginger, garlic, salt, and red pepper flakes; stir-fry for 2 minutes.
- Add in broccoli and bok choy; stir-fry for 1-2 minutes.
- Add lemon juice and sugar; stir-fry 3 minutes or until crisp-tender.
Nutrition Facts : Calories 74.9, Fat 4.9, SaturatedFat 0.6, Sodium 253.7, Carbohydrate 7.2, Fiber 1.1, Sugar 2.9, Protein 2.5
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.
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4.9/5 (13)Total Time 10 minsCategory Side DishCalories 69 per serving
- Heat 1 tablespoon of the cooking oil in a large pan over medium-high heat. Add the bok choy cut side down. Let it cook undisturbed for 4 minutes, or until it is golden.
- Turn the bok choy pieces over and pile them on one side of the pan. Add the remaining teaspoon of oil, ginger, and garlic to the pan and let them cook for 1 minute.
- Gently mix the bok choy with the ginger and garlic then make sure that they’re cut side up. Drizzle the soy sauce over top and let them cook for 2 minutes more. NOTE: if you like your bok choy well-cooked, add a tablespoon of water to the pan and cover it with a lid to steam the bok choy for an additional 2 minutes.
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4.4/5 (23)Total Time 12 minsCategory Side DishCalories 150 per serving
- PREPARE BOK CHOY AND BROCCOLI: Cut 1/2 inch off ends of boy choy. Separate stems or cut baby bok choy in half lengthwise. Tear off any partial leaves that are wilted or brown. Cut stems off broccoli and cut florets in half or into smaller pieces.
- MIX WITH SEASONINGS: Line a large pan with foil and spray with oil. I use a 17 x 11 inch. Bigger is fine too. Lay out bok choy and broccoli. Drizzle with oil. Sprinkle with garlic powder, salt and pepper and chili flakes (if using). Toss with hands to coat veggies evenly and spread out in single layer.
- ROAST, DRIZZLE AND SERVE: Roast for 6 minutes or until slightly browning. If you prefer more char or caramelization, continue roasting another 4-5 minutes, but vegetables will be softer. Remove from oven. Transfer to platter. Drizzle with balsamic reduction and sprinkle with toasted sesame seeds. Garnish with lemon juice or zest if desired.
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