BABY BOK CHOY WITH GARLIC AND THYME
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 4 heads baby bok choy (halved lengthwise) and cook until browned, 3 minutes. Flip and cook 2 more minutes. Season with kosher salt and pepper. Stir in 1 tablespoon butter, 1 chopped garlic clove and 8 thyme sprigs; remove from the heat. Top with flaky salt.
BEST BOK CHOY
Steps:
- In a wok or large saute pan, add the grapeseed oil and when almost smoking, add the onions and bell peppers. Saute, stirring constantly, for 2 minutes. Add the green beans and mushrooms and cook for 2 minutes more.
- Add the bok choy, garlic, soy sauce, and fish sauce and saute until just wilted. Add pepper, to taste, and serve immediately.
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.
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
SAVORY BABY BOK CHOY
Baby bok choy is halved and caramelized in a sauce reduced from chicken stock, white wine, and garlic. Impressive for a dinner party, easy for a family dinner.
Provided by Valerie Taylor
Categories Side Dish Vegetables
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a large skillet over medium heat, and cook and stir the garlic and bay leaf until the garlic is lightly browned, about 5 minutes. Stir in the chicken stock and white wine, and increase heat to a full boil. Cook the sauce, stirring often, until reduced to 1 cup, about 15 minutes. Remove bay leaf. Lay the bok choy halves, cut sides down, into the sauce, and reduce heat to a simmer. Cook until tender, about 10 minutes. Serve with sauce spooned over bok choy.
Nutrition Facts : Calories 148.9 calories, Carbohydrate 4.9 g, Cholesterol 23.3 mg, Fat 9.2 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 5.6 g, Sodium 481.2 mg, Sugar 2.2 g
QUICK BABY BOK CHOY WITH GARLIC
I prefer to use baby bok choy for this recipe, but you can also use large bok choy. The cook time is really quick, so have all the ingredients ready before you start.
Provided by wiebke
Categories Side Dish Vegetables
Time 14m
Yield 3
Number Of Ingredients 8
Steps:
- Heat a wok over medium heat. Add oil and allow to get hot. Add garlic and stir-fry until fragrant, about 30 seconds. Add bok choy and cook for 30 seconds. Season with soy sauce, sugar, and salt and stir-fry for 1 minute.
- Pour water into the wok, cover, and simmer until leaves are dark green and stems are tender, but still firm, 2 to 3 minutes. Remove from heat, drizzle with sesame oil, and season with pepper.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 4.9 g, Fat 7.9 g, Fiber 1.6 g, Protein 2.7 g, SaturatedFat 1.2 g, Sodium 330.3 mg, Sugar 2.5 g
BABY BOK CHOY - AUTHENTIC CHINESE RECIPE
My mother taught me this basic technique for several vegetables. It can be used also with broccoli and gai lan for example. The result is a crisper texture at the end. The only unauthentic part of the recipe is using garlic salt instead of fresh garlic (but you can easily substitute back!)
Provided by MyraMedstudent
Categories Vegetable
Time 6m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Clean baby bok choy in cold water several times to get out the sand/dirt. You can slice the vegetable in half length-wise if you like.
- heat oil over medium heat in skillet. (very briefly if using sesame oil since this burns quickly).
- If you are using fresh garlic instead of garlic salt, add to oil now.
- Add baby bok choy to skillet, stirring constantly, about 1 min until leaves are coated with oil and beginning to wilt.
- Add chicken broth and cover pan.
- Simmer for 2-3 minutes. Test for doneness with a fork - if it can pierce the white thick part of the stalk without much resistance it is ready.
- Remove from heat, add garlic salt.
- When transferring to serving dish, you can move some of the broth but don't take the bottom bits since this may have residual sand.
Nutrition Facts : Calories 93.6, Fat 7.4, SaturatedFat 1, Sodium 223.8, Carbohydrate 5, Fiber 2.1, Sugar 2.5, Protein 3.7
BABY BOK CHOY IN THE WOK
This is a fast and easy recipe for cooking bok choy or baby bok choy. You can adjust the amount of flavor by adding more or less sake/soy sauce mixture (use equal amounts). We've found that adding the sesame oil at the end gives it more sesame flavor, but you could also just cook the bok choy in a mixture of vegetable and sesame oil. When in doubt, it's best to slightly undercook the bok choy.
Provided by Stovepipe
Categories Greens
Time 19m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Wash and slice all vegetables first.
- Combine sake and soy sauce in equal amounts in a small bowl.
- Heat up vegetable oil in a wok over high heat. Add garlic and stir fry briefly but don't brown. Add carrot next, if using. Stir fry briefly; then add all bok choy pieces at once and continue stir frying over high heat until halfway done.
- Add sake/soy sauce mixture and continue cooking until the bok choy is just done. Turn off heat and stir in sesame oil, if using; serve.
Nutrition Facts : Calories 165.4, Fat 13.8, SaturatedFat 1.8, Sodium 1058.3, Carbohydrate 4.5, Fiber 1, Sugar 1.3, Protein 3.4
BABY BOK CHOY WITH OYSTER SAUCE
This recipe is an example of how simplicity can be perfection. Drizzling baby bok choy with a light, but savory sauce after it cooks adds a lovely flavor. Be sure to wash the bok choy well as dirt loves to hide between the leaves!
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Stir the oyster sauce, soy sauce, rice vinegar, sesame oil and sugar in a bowl until well combined; set aside. Wash the bok choy well to remove any grit and drain in a colander, leaving some water clinging to the leaves. Halve any large heads lengthwise.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add half each of the garlic and ginger and cook, stirring, until just softened, about 30 seconds. Add half of the bok choy and stir to coat. Cook until the bok choy is crisp-tender at the stem, 4 to 5 minutes; add water, 1 tablespoon at a time, to keep a bit of moisture in the skillet and prevent the garlic from burning. Remove to a platter.
- Add the remaining 1 tablespoon vegetable oil to the skillet and repeat with the remaining garlic, ginger and bok choy. When tender, return the first batch of bok choy to the skillet and heat through. Transfer all the bok choy to the platter and drizzle with the sauce.
STIR-FRIED BABY BOK CHOY WITH SHIITAKE MUSHROOMS
Provided by Food Network
Time 36m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Soak shiitakes in 1 cup very hot water until tender, about 15 minutes. Drain, reserving liquid. Trim mushrooms and chop. Separate leaves and stems of bok choy; cut stems into 2-inch lengths and slice leaves into ribbons.
- Heat 2 tablespoons oil in a wok or large skillet over high heat. When oil is hot, add bok choy stems, garlic, if using, reconstituted mushrooms, and about 1/4 cup reserved mushroom water.
- Cook, stirring frequently, until stems are crisp-tender, about 4 minutes.
- Meanwhile, in a small skillet heat remaining 2 tablespoons oil; saute fresh shiitake mushrooms over medium-high heat. Continue cooking until they begin to brown and crisp on edges.
- Into the large skillet or wok, add bok choy leaves and oyster sauce and toss vegetables gently to combine; continue cooking until greens wilt, about 2 more minutes. Serve immediately, topped with crisp mushrooms.
SHANGHAI BOK CHOY/ BABY BOK CHOY (2 IN 1 MEALS)
Bok choy is a member of the Chinese cabbage family and is sweet, crispy, juicy. Serve as a side dish or over steamed brown rice or soba noodles. The next day add broth to the leftover bok choy for a beautiful nutritious soup. Bok choy holds a lot of sand be sure to clean as directed here. Trim the bottoms of the bok choy to separate the stalks. Discard the bottoms. In a large bowl filled with cold water, gently wash the bok choy in several changes of water until thoroughly cleaned. Sand and grit will settle in the bottom of the bowl.
Provided by Rita1652
Categories Greens
Time 45m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- Heat a very large nonstick pan or wok over med-high heat.
- Add the oils to the pan and swirl to coat.
- Add in the garlic, ginger, chilie`s and red bell peppers stir-fry until fragrant--about 30 seconds.
- Add in the mushrooms and bok choy stir fry for 3 minutes.
- Stir in the broth, soy sauce, sugar, and cornstarch; bring to a boil stirring constantly.
- Cook 1 minute or until thickened.
- Remove from heat and sprinkle with sesame seeds.
- Season with additional soy sauce if desired.
- Leftover soup:.
- Heat broth add leftover bok choy to warm. Dissolve the miso in some hot water then stir into soup and serve immediately. You can add tofu, or diced cooked chicken and garnish with scallions.
SIMPLE BABY BOK CHOY AND SNOW PEAS
This is a flavorful and quick side dish to serve with your Asian meal. The recipe is adapted from The Steamy Kitchen Cookbook by Jaden Hair.
Provided by PanNan
Categories Greens
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Add the oil, garlic and ginger into a wok or large saute pan. Turn the heat to medium-high. As the oil heats, the garlic and ginger will infuse the oil with flavor. Take care that they do not burn. When the oil is hot, add the bok choy and the snow peas and toss to coat them in the oil.
- Stir-fry the mixture for about a minute. Add the stock and oyster sauce and bring to a boil. Cover and cook for 2 minute until the bok choy stems are crisp-tender. Drizzle the sesame oil over the mixture and serve.
ZIPPY STIR-FRIED BABY BOK CHOY
Easy to make, this side dish adds a colorful green vegetable to a meal and is a bit spicy and tangy. My DH loves it. If you choose to substitute fresh garlic and/or gingerroot, cook them in the hot oil before adding the cabbage. This side dish goes well with most Asian-spiced meats and poulty. Fried garlic (in jars) can be found at most Asian grocers, and imparts a bit of a roasted flavor to this dish.
Provided by artistclogger
Categories Greens
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Mix well first seven seasoning ingredients in small glass dish; set aside.
- Heat oil in wok or large skillet over medium-high setting; add cabbage and stir fry until done but not soggy (a little crisp).
- Reduce heat to low, stir in seasoning mix well, and cover; allow flavors to meld for 1-2 minutes.
- Optional: add sesame seeds or cashews before serving.
Nutrition Facts : Calories 66, Fat 2.8, SaturatedFat 0.4, Sodium 393.1, Carbohydrate 9.3, Fiber 1.9, Sugar 4.3, Protein 3.1
BABY BOK CHOY
Provided by Ming Tsai
Categories Garlic Vegetable Side Sauté Vegetarian Fall Bok Choy Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 20 servings
Number Of Ingredients 7
Steps:
- In wok or large sauté pan over moderately high heat, heat 1 tablespoon oil until hot but not smoking. Add 1/3 of garlic, 1/3 of ginger, and 1/3 of white parts of scallions and sauté until fragrant, about 1 minute. Add 1/3 of bok choy and sear until tips have wilted and stalks are crisp-tender, about 3 minutes. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper, then transfer to large serving dish and cover with foil to keep warm.
- Repeat process 2 more times for a total of 3 batches. Garnish with green parts of scallions and serve immediately.
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.
More about "baby bok choy in the wok recipes"
CHINESE STIR-FRIED BABY BOK CHOY RECIPE - THE SPRUCE …
From thespruceeats.com
Ratings 45Calories 87 per servingCategory Side Dish
A BASIC STIR-FRIED BOK CHOY RECIPE - THE WOKS OF LIFE
From thewoksoflife.com
BABY BOK CHOY WITH SHERRY VINAIGRETTE RECIPE
From eatingwell.com
GARLIC BABY BOK CHOY STIR FRY - THE WOKS OF LIFE
From thewoksoflife.com
Estimated Reading Time 8 mins
- Trim the bottoms off of each bundle of bok choy, and split them in half or quarters. Just make sure all of the pieces are relatively uniform so they cook evenly. You can leave them whole if they’re very small and tender.
- Wash thoroughly with cold water two to three times. These days, we’re never too cautious about making sure all of the dirt and pesticides are rinsed away. The best method is to use a large basin or sink to rinse and swirl around the vegetables letting them soak for a few minutes before draining and washing again. Shake off the excess water after the final rinse and transfer to a colander to drain. It is important to drain the vegetables well since these veggies will release quite a bit of water during the cooking process.
- Heat the wok over high heat until smoking, and add 2 tablespoons oil. Swirl around the oil so the wok is coated. Add all of the garlic and immediately add the bok choy. Move quickly to stir and sauté the greens in the oil and garlic. Stir quickly so you don’t burn the garlic!
- Use a folding motion to turn the vegetables or use tongs if that is easier. Once the vegetables begin to wilt, about 30 seconds, add salt, pepper, and sugar. How long you cook them from here is all personal preference. Judy likes to cook them a bit longer for a softer texture while I like them a little bit more crisp. Plate and serve immediately.
WOK-SEARED BABY BOK CHOY WITH CHILI OIL AND GARLIC
From williams-sonoma.com
5/5 (1)Total Time 20 minsServings 4
BABY BOK CHOY - SIMPLY ASIAN
From simplyasianhome.com
CHINESE EASY BABY BOK CHOY STIR FRY - | A DAILY FOOD
From adailyfood.com
STIR-FRIED VERY BABY BOK CHOY RECIPE - VIET WORLD KITCHEN
From vietworldkitchen.com
STIR-FRY CHICKEN WITH BABY BOK CHOY & PEPPERS
From chicken.ca
4-INGREDIENT BABY BOK CHOY STIR FRY - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
WOK-SEARED BABY BOK CHOY WITH CHILI OIL AND GARLIC
10 TASTY AND EASY BOK CHOY RECIPES - THE SPRUCE EATS
From thespruceeats.com
STIR-FRIED BABY BOK CHOY WITH SHIITAKE MUSHROOMS - FOOD & WINE
From foodandwine.com
BABY BOK CHOY INSTANT POT RECIPE - NUT FREE WOK
From nutfreewok.com
HOW TO COOK BOK CHOY, 3 TASTY WAYS - TASTE OF HOME
From tasteofhome.com
WHAT IS BOK CHOY? - THE SPRUCE EATS
From thespruceeats.com
FOOD GUIDE: A CRASH COURSE IN BABY BOK CHOY • FOOD DRINKS LIFE
From fooddrinkslife.com
BABY BOK CHOY STIR FRY WITH GARLIC - OH MY FOOD RECIPES
From ohmyfoodrecipes.com
BABY BOK CHOY WITH BACON, ONION AND BUTTER BEANS - FOOD NETWORK
From foodnetwork.com
BROWN SUGAR BABY BOK CHOY WITH PORK AND TOFU
From momskitchenhandbook.com
STIR-FRIED BABY BOK CHOY | CANADIAN LIVING
From canadianliving.com
BOK CHOY STIR FRY - TASTE OF ASIAN FOOD
From tasteasianfood.com
BABY BOK CHOY WITH GINGER AND GARLIC - ASIAN CAUCASIAN FOOD BLOG
From asiancaucasian.com
EASY BABY BOK CHOY STIR-FRY WITH A SECRET TOUCH
From asiantestkitchen.com
STIR-FRIED BABY BOK CHOY AND SHIITAKE MUSHROOMS - FOOD & WINE
From foodandwine.com
HOW TO GROW BOK CHOY - THE WOKS OF LIFE
From thewoksoflife.com
BEST BABY BOK CHOY STIR FRY RECIPES - FOOD NETWORK
From foodnetwork.ca
ROASTED BABY BOK CHOY – CLEAN FOOD CAFE
From cleanfoodcafe.com
BOK CHOY FOR BABIES - FIRST FOODS FOR BABY - SOLID STARTS
From solidstarts.com
BABY BOK CHOY, POTSTICKER STYLE - KIKKOMAN FOOD SERVICES
From kikkomanusa.com
WHAT IS BOK CHOY AND WHAT CAN I DO WITH IT? | EATINGWELL
From eatingwell.com
BABY BOK CHOY IN THE WOK - GLUTEN FREE RECIPES
From fooddiez.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #for-1-or-2 #low-protein #side-dishes #vegetables #asian #easy #vegan #vegetarian #dietary #low-cholesterol #low-calorie #stir-fry #low-carb #low-in-something #greens #bok-choys #number-of-servings #technique
You'll also love