Stir Fried Choy Sum With Ginger And Garlic Recipes
STIR FRIED CHOY SUM WITH GINGER AND GARLIC
Make and share this Stir Fried Choy Sum With Ginger and Garlic recipe from Food.com.
Provided by swirlycinnacakes
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat wok until it smokes.
- Add oil and heat until it shimmers and is about to start smoking.
- Add ginger and garlic, stir fry until very fragrant, about forty seconds.
- Add choy sum all at once, and stir fry very vigorously; water will escape from the greens immediately.
- Add remaining ingredients, including water chestnuts if you are using them, and stir and fry until the leaves are wilted and the stems are just starting to wilt.
- Immediately remove from heat and scrape into a heated serving platter and serve right away.
Nutrition Facts : Calories 69.5, Fat 6.8, SaturatedFat 1.2, Sodium 132, Carbohydrate 1.7, Fiber 0.1, Sugar 0.6, Protein 0.7
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.
STIR-FRIED BOK CHOY WITH GINGER AND GARLIC
Looking for recipes to get more healthy vegetables into my menus, I did an internet search for bok-choy, and found this on Foodnetwork.com by Robin Miller.
Provided by Claudia Dawn
Categories Vegetable
Time 10m
Yield 4 , 4 serving(s)
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.
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- Cut the choy sum into bite sized pieces, separating the thicker stems from the leafier parts, and wash it thoroughly. Bring a pot of water to a boil; when boiling, add the stem pieces of the choy sum. Stir, and boil for 2-3 minutes, or until the stems are getting tender.
- Add the leafier pieces, stir, and cook for another 45-60 seconds or until bright green. Drain the choy sum, run over it with cold water and drain again. Dry it out as much as you can, using a salad spinner or patting it dry with a towel.
- Heat the oil in a wok or large skillet over high heat. When hot, add the choy sum. It may splatter if there is any remaining water in it (i.e. if you don't have a salad spinner), so be careful. Sprinkle with a pinch of salt. Cook, stirring constantly, for about 2 minutes.
- Add the garlic, ginger, and red pepper flakes, and cook for 30 seconds more, adding another splash of oil if needed. Finally, add the soy sauce and rice wine, and cook while stirring until excess liquid is evaporated. Season to taste with more salt, and serve immediately.
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