Baby Bok Choy Salad Recipes

Steps:

• In a glass jar with a lid, mix together olive oil, white vinegar, sugar, and soy sauce. Close the lid, and shake until well mixed.
• Combine the bok choy, green onions, almonds, and chow mein noodles in a salad bowl. Toss with dressing, and serve.

Steps:

• Add the bacon to a large skillet and cook over medium heat, stirring occasionally, until brown and crisp, about 6 minutes. While the bacon cooks, cut the stems from the bok choy into 1-inch pieces and the leafy tops into 3-inch pieces.
• Add the onion to the bacon and cook, stirring, until softened slightly, 4 to 5 minutes. Toss in the beans and stir until heated through, about 2 minutes. Transfer the vegetables with a slotted spoon to a bowl, leaving the fat in the pan.
• Add the bok choy stems to the pan, increase the heat to medium-high and cook, stirring, until slightly softened, about 2 minutes. Add the bok choy leaves and cook, stirring, until wilted, about 1 minute. Remove the pan from the heat and stir in the vinegar. Return the onion-bean mixture back to the pan and season with salt. Serve warm or at room temperature.

Steps:

• Place the bok choy in a steamer basket and place the basket over (not in) simmering water. Steam until the base of the bok choy is just tender when pierced with the tip of a knife, about 6 minutes. Meanwhile, whisk together the chives, soy sauce, lime juice, lime zest and sugar in a small bowl. Transfer the bok choy to a platter and drizzle with the soy mixture. Drizzle with the spicy sesame oil and serve.
• Per serving: Calories: 30; Total Fat: 1.5 grams; Saturated Fat: 0 grams; Protein: 2 grams; Total carbohydrates: 4 grams; Sugar: 2 grams; Fiber: 1 gram; Cholesterol: 0 milligrams; Sodium: 250 milligrams

Steps:

• Heat a grill to medium-high heat.
• Wash the bok choy, cabbage and scallions and shake to remove the excess water. Grill just until grill marks appear and become aromatic, about 30 seconds to 1 minute. Remove them from the grill to a cutting board. Julienne the bok choy and chop the cabbage. If using curly leaf cabbage. cut into chiffonade. Add the bok choy and the cabbage to a large salad bowl. Cut the scallions on the bias and add them to the bowl. Add the remaining ingredients and toss. Pour the Orange Sesame Balsamic Dressing over the salad, then toss and serve.
• Whisk all the ingredients together in a glass or wooden bowl. Set aside until ready to use.
• Yield: about 1 cup

Steps:

• Heat a large skillet over medium-high heat. Add the oil and heat until shimmering. Add the garlic and cook, stirring, for about 30 seconds. Add the bok choy cut-side down and cook, continuing to stir the garlic to keep it from burning but without moving the bok choy to get a nice even sear, until the bok choy is dark brown on the bottom, 2 to 3 minutes. Add the soy sauce, soy molasses or oyster sauce and a few tablespoons of water. Serve immediately or cover and hold in the skillet until ready to serve.
• Combine the soy sauce, molasses, sesame oil, garlic, ginger powder, fish sauce, rice wine vinegar and honey in a saucepan on medium-high heat. Bring to a slight boil, whisking or stirring constantly. Cook for 4 to 5 minutes. Set aside.

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.

Steps:

• In a large bowl, combine bok choy and green onions; set aside. Save seasoning packet from ramen noodles for another use. In a large skillet, saute the noodles, almonds and sunflower kernels in butter until browned, about 7 minutes. Remove from the heat; cool to room temperature. Add to bok choy mixture., In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Just before serving, drizzle over salad and toss to coat.

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.

Steps:

• In large pan melt butter and add sesame seeds, sugar, broken ramen noodles, almonds.
• Brown and set aside to cool. After cooled, break up and set aside in small bowl.
• Wash and chop bok choy (smaller is better) and green onions in large salad bowl.
• Dressing
• Mix vegetable oil, red wine vinegar, sugar, and soy sauce.
• Just prior to serving the salad, (plan for this salad to be the last thing you pull together for the event), mix bok choy and ramen noodles mixture. Drizzle dressing over salad or pass dressing around in small bowl.

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.

Steps:

• Combine all dressing ingredients in a jar with a tight-fitting lid. Shake well. Set aside until needed.
• Toast slivered almonds in a small pan. After about 1 minute, add the pine nuts and continue to toast both ingredients. Stir constantly so these don't burn. When nice browned, remove from pan and set aside to cool.
• Chop bok choy in 1-inch pieces. Wash well to remove grit. Spin dry, or roll in a tea towel to dry.
• Trim green onions and chop (on the diagonal) into 1-inch pieces (use both white and green bits).
• Toss together bok choy, sliced onions, toasted nuts and several very generous sloshes of dressing. Try to dress this at least an hour before it will be served.
• Sprinkle crisp chow mein noodles on top, stir well and serve.

Steps:

• Combine bok choy and onions and chill.
• Break up the uncooked ramen noodles and combine with the almonds and sesame seeds..
• Mix remaining ingredients.
• Before serving, combine the bok choy and noodle mixtures. Mix together the oil, lemon juice and tamari. Toss the salad with the dressing to coat.

Steps:

• boil and then simmer the octopus and the de-stemmed shitakes in the mixture of water and wine for 15-20 minutes, or until the octopus is tender.
• Add the squid, and do a high simmer for no more than one minute. Do NOT overcook! Gets tough and nasty.
• Drain into colander and run cold water over the octopods and shrooms in the colander to stop the cooking process.
• Cut the octopus and the squid into smaller bite size pieces. Leave the shitake mushroom caps whole unless they are truly enormous.
• Place drained items into a bowl, then add everything else except bok choy and shallot.
• Marinate at least 4 hours, or overnight.
• Immediately before serving, layer out your leaves of bok choy, along with the shallot. Drain the seafood marinate of excess liquid, then ladle this atop the bok choy/shallot layer.
• Alternatively, chop the bok choy and shallot into smaller pieces, and put the drained seafood mixture in the same serving dish, and toss.

Steps:

• Whisk together the oil, vinegar, soy sauce, mirin, and sesame seeds in a small bowl, then set aside. Toss together the romaine, bok choy, carrot, almonds, and croutons in a large bowl. Pour the dressing over the salad, toss to coat, and serve immediately.

Steps:

• Melt margarine in large sauce pan.
• Roast noodles & almonds until lightly browned, stirring & turning often.
• Let cool, then add to bok choy.
• Mix vegetable oil, red wine vinegar, & soy sauce. Stir in sugar.
• Pour over bok choy mixture & toss.

Steps:

• Toss together bok choy, vinegar, both oils, and chiles in a large bowl. Season with salt. Let stand until bok choy collapses to half its volume (it will darken slightly), at least 20 minutes. Toss again before serving.

Steps:

• Blanch bok choy in a 4- to 6-quart pot of boiling salted water until just wilted but still bright green, about 30 seconds. Drain in a colander, then rinse under cold water to stop cooking and drain well.
• Whisk together vinegar, soy sauce, hoisin sauce, pepper, and five-spice powder in a small bowl, then add oils in a slow stream, whisking until combined. Stir in sesame seeds.
• Toss together chicken, cucumber, cilantro, and 1/3 cup dressing in a bowl.
• Divide bok choy among 4 serving bowls and spoon chicken salad on top. Drizzle with some of remaining dressing and sprinkle with cashews. Transfer remaining dressing to an airtight container and chill for another use.

Steps:

• In large salad bowl, combine broccoli, bok choy, crushed noodles& green onions.
• In separate bowl whisk together sugar, oil, vinegar, soy sauce& chicken soup seasoning mixes.
• Pour dressing over salad and toss to evenly coat.
• Toss sunflower seeds& almonds on top.
• Toss salad to mix thoroughly.
• Refrigerate 30 minutes to 1 hour before serving.