STIR FRIED BOK CHOY
Quick, easy, and tasty!
Provided by artsychic517
Categories Side Dish Vegetables
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Cut 1/2 to 1 inch slice off the root-end of bok choy; discard stem. Cut stalks diagonally into 1/8-inch pieces; cut or tear leaves into bite-sized pieces.
- Heat oil and butter in a skillet over medium heat; add onion, cashews, garlic, bok choy, Chinese five-spice, and sugar to the hot oil-butter mixture. Cook and stir bok choy mixture until tender, 8 to 10 minutes.
Nutrition Facts : Calories 163.9 calories, Carbohydrate 12.8 g, Cholesterol 7.6 mg, Fat 11.9 g, Fiber 2.5 g, Protein 4.3 g, SaturatedFat 3.3 g, Sodium 98.7 mg, Sugar 4.6 g
STIR-FRIED BOK CHOY OR STURDY GREENS
This recipe works equally well with bok choy or sturdy greens, both of which have tough ribs and leaves that have a cruciferous flavor. I steam them for a minute before stir-frying so the leaves won't be too tough.
Provided by Martha Rose Shulman
Categories weekday, side dish
Time 15m
Yield 3 to 4 servings as a side dish
Number Of Ingredients 11
Steps:
- If using bok choy, trim off the bottoms and separate into stalks. Rinse if necessary and drain on paper towels. Cut crosswise into 2-inch pieces. If using collard greens, stem, discard stems and chop the leaves coarsely. Bring an inch of water to a boil in the bottom of a steamer, and place the bok choy or greens in the steamer basket. Steam 1 minute, remove from the heat and rinse with cold water. Squeeze out excess water and drain on a kitchen towel.
- Combine the broth or water, rice wine or sherry, soy sauce and cornstarch in a small bowl and place within arm's reach of your pan. Have the remaining ingredients measured out and near the pan.
- Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the garlic and ginger and stir-fry for 10 seconds, until fragrant. Add the bok choy or greens, sprinkle with salt and the sugar, and stir-fry for about 30 seconds. Stir the cornstarch mixture and swirl into the wok, then stir-fry 1 minute, or until the greens are just tender. Sprinkle on the sesame seeds. Remove from the heat and serve.
Nutrition Facts : @context http, Calories 98, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 5 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 332 milligrams, Sugar 1 gram, TransFat 0 grams
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/BRAISED BOK CHOY
Easy! Local recipe with a few minor changes on my part. An excellent source of Vitamin A and C. Serve over Recipe #88564.
Provided by COOKGIRl
Categories Greens
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 89.8, Fat 4.9, SaturatedFat 0.8, Sodium 423.5, Carbohydrate 9.9, Fiber 3, Sugar 4.7, Protein 3.6
STIR FRIED BOK CHOY AND MUSHROOMS
Make and share this Stir Fried Bok Choy and Mushrooms recipe from Food.com.
Provided by nikki ciciretto
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Rinse dried mushooms: Soak in boiling water let stand 30 minutes. Squeeze excess water cut in half and set aside the liquid.
- Heat oil in wok. Stir fry garlic till brown.
- Add bok choy 1 minute, add mushrooms for another 2 minutes.
- Stir in soaking liquid and oyster sauce. Toss and serve.
Nutrition Facts : Calories 50.6, Fat 1.5, SaturatedFat 0.2, Sodium 324.2, Carbohydrate 8.2, Fiber 2.3, Sugar 1.9, Protein 3
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
STIR-FRIED SESAME BABY BOK CHOY
In this bok choy recipe, you'll stir fry the vegetables with soy sauce, ginger, and garlic, and drizzle with sesame oil. It's a great side dish.
Provided by Diana Kuan
Yield Serves 4 as part of a multicourse meal
Number Of Ingredients 8
Steps:
- Trim and discard the rough bottoms from the baby bok choy. Separate the leaves, rinse, and pat dry.
- In a small bowl, combine the soy sauce, rice wine, and sugar. Set aside.
- Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom and sides. Add the garlic and ginger and stir-fry until aromatic, 20 to 30 seconds. Add the bok choy and stir-fry for about 2 minutes, until crisp-tender. Add the soy sauce mixture and cook for another 30 seconds. Turn off the heat, and drizzle with sesame oil. Transfer to a serving plate and serve hot.
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Reviews 14Calories 95 per servingCategory Vegetarian
- Heat some oil in the wok. Saute the coarsely chopped garlic and ginger over low to medium heat until fragrant.
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4.9/5 (21)Total Time 45 minsCategory VegetablesCalories 88 per serving
- Discard any yellowing leaves from your bok choy, and slice it at a slight angle into 1-inch pieces. When you reach the tough base of the leaf, discard. Throw your bok choy into a large bowl with lots of cold water. Agitate the veggies with your hands and/or use your faucet sprayer to loosen any dirt. Soak for 5 to 10 minutes.
- Scoop the veggies into a colander and rinse the bowl clean of any sand. Repeat the process until you don’t see any dirt on the leaves or at the bottom of your bowl. We tend to wash leafy greens three times, and then we use the water to water plants! Once the washed bok choy is in a colander, give it a good shake to release any excess water.
- Heat your wok or large pan over low heat and add the oil. Immediately add the ginger first (if using) and then the garlic (if you don't feel like mincing garlic, you can use a garlic press, one of our most often used kitchen tools! It gives the dish a much more garlicky flavor.).
- Once you have the ginger and garlic in the pan, add the veggies and turn the heat up to the highest setting. Stir-fry using a scooping motion so the ginger, garlic and oil are evenly distributed among the vegetables. This first 30 seconds is a critical time not to let your aromatics burn and to cook your veggies evenly.
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