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
CHINESE-STYLE BABY BOK CHOY WITH MUSHROOM SAUCE
This is a delicious dish. It is an authentic Chinese recipe that I use for my cooking. Baby bok choy and mushroom are the two main ingredients.
Provided by Jade Blue
Categories Side Dish Vegetables
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- In a bowl, mix together the oyster sauce, soy sauce, and brown sugar until the sugar has dissolved. Mix the potato starch and water in a small bowl, and stir it into the oyster sauce mixture until smooth.
- Fill a pot with water, bring to a boil, and stir in salt and vegetable oil. Place the bok choy into the boiling water, and cook until tender, shiny, and bright green, 2 to 3 minutes. Drain the bok choy, and arrange attractively on a serving platter.
- Heat the olive oil in a large skillet or wok until the oil shimmers, then toss the green onion and garlic in the hot oil until fragrant, about 20 seconds; stir in the mushrooms. Cook and stir until the mushrooms begin to shrink slightly. Sprinkle the mushrooms lightly with salt. Continue to cook the mushrooms, stirring often, until they are tender, about 5 minutes. Pour in the oyster sauce mixture, then stir until the sauce is thickened and coats the mushrooms, 30 seconds to 1 minute. Pour the thickened mushroom sauce over the bok choy; serve immediately.
Nutrition Facts : Calories 69 calories, Carbohydrate 4.7 g, Fat 5.4 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 0.7 g, Sodium 175.2 mg, Sugar 2.3 g
BABY BOK CHOY AND SHIITAKE STIR-FRY
As easy Asian dish loaded with flavorful mushrooms.
Provided by RuthE
Categories Side Dish Vegetables
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Stir together broth, oyster sauce, rice wine, and cornstarch in a small bowl.
- Heat oil in a wok or large skillet over medium-high heat until it shimmers. Stir-fry garlic and ginger with salt until fragrant, about 30 seconds. Add shiitakes and stir-fry until softened, 1 to 2 minutes. Add bok choy and stir-fry until crisp-tender, 2 to 3 minutes.
- Re-stir cornstarch mixture. Make a well in vegetables and add cornstarch mixture. Bring to a boil and toss to coat vegetables. Serve immediately.
Nutrition Facts : Calories 95.3 calories, Carbohydrate 7.2 g, Cholesterol 0.5 mg, Fat 5.4 g, Fiber 1.8 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 407.3 mg, Sugar 2.1 g
BABY BOK CHOY WITH MUSHROOMS AND TOFU
Rice or ramen noodles make a good partner for this tofu-enhanced vegetable dish inspired by traditional Chinese cooking. From Country Living magazine. After seeing many review, I would recommend using low sodium broth. This dish can be a little salty!
Provided by Sharon123
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- On paper towels, pat tofu dry on all sides.
- Cut tofu crosswise into 1/2 inch thick slices.
- On small plate, place cornstarch.
- Heat nonstick wok or large skillet over medium heat until hot.
- Add 2 tbls. oil and swirl to coat pan.
- One at a time, dip tofu slices into cornstarch to coat cut surfaces and place in wok.
- Fry until well browned on one side--about 5 minutes.
- Turn tofu slices and fry other sides until well browned.
- Transfer tofu to center of large serving platter; cover with foil and keep warm.
- Add broth and gingerroot to wok and heat to boiling.
- Add bok choy, cover and cook until tender and most of broth evaporates-about 5 minutes.
- Meanwhile, prepare Sauce (see below).
- With slotted spoon or pancake turner, remove bok choy and place, cut sides down, around rim of platter with tofu; cover and keep warm.
- Discard ginger slices and any remaining broth.
- Reheat wok over high heat until hot.
- Add remaining 1 tbls. oil and the mushrooms.
- Stir-fry mushrooms until softened-about 5 minutes.
- Restir Sauce and pour over mushrooms; cook, stirring constantly, until thickened and bubbly.
- Transfer mushrooms from Sauce and place over tofu.
- Pour Sauce over all.
- Garnish with green onion, if desired.
- Sauce: In a small bowl, combine 1/2 cup vegetable broth, 1/4 cup fish sauce, 2 tbls.soy sauce, 2 tsp.cornstarch, 2 tsp.sugar, and 2 tsp.Oriental sesame oil.
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.
STIR-FRIED SHITAKE MUSHROOMS WITH TOFU AND BOK CHOY
Make and share this Stir-Fried Shitake Mushrooms With Tofu and Bok Choy recipe from Food.com.
Provided by Kim Petro
Categories Vegan
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together cornstarch and 1 tsp.water in bowl.
- Whisk in soy sauce, ginger, chile sauce, garlic and sesame oil.
- Heat 1 Tbs. canola oil in large skillet over medium high heat.
- Stir-fry tofu7 minutes, or until golden brown.
- Transfer to plate.
- Add 1 Tbs. oil to pan.
- Stir-fry bok choy 4 minutes, transfer to plate.
- Add remaining 1 Tbs. oil to pan.
- Stir-fry mushrooms 2 minutes or until tender.
- Return tofu and bok choy to pan.
- Stir in soy sauce mixture and stir-fry 1 minute until hot.
BABY BOK CHOY SAUTé WITH MUSHROOMS
This recipe is very easy to put together, takes very little time and is healthy dish even children will enjoy. I like the chicken broth but for vegan the vegetarian broth will work
Provided by dedemax11
Categories Vegetable
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Sauté mushrooms in olive oil over medium heat; cook until the sweat and turn light brown, 3 to 4 minutes.
- Add bok choy and stir-fry until tender-crisp, 2 to 3 minutes.
- Add garlic, cook for about 1 minute or until you start to smell the garlic.
- Add broth and pepper.
- Sauté until most of the broth has evaporated.
Nutrition Facts : Calories 102.6, Fat 7.5, SaturatedFat 1.1, Sodium 244.5, Carbohydrate 6.7, Fiber 2.5, Sugar 3.1, Protein 4.8
BABY BOK CHOY AND MUSHROOM STIR FRY
This is a very light, low-calorie, low-GI dish that is perfect for a weeknight supper. I suggest going to an Asian market to buy mushrooms. They have many different varieties and the prices are much less than those at regular grocery stores. For more healthy gluten-free recipes, please visit my blog, www.InnerHarmonyNutrition.com.
Provided by InnerHarmonyNutriti
Categories Chinese
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, mix 2/3 cup (150 ml) water, tamari, oyster sauce and sake or Chinese rice wine.
- Heat oil in a pan. Sauté garlic and ginger. Add carrots and bok choy and cook a few more minutes.
- Add the sauce mixture. Cover and cook until vegetables are almost cooked. Add mushrooms and cook a few more minutes. Season with salt and pepper.
- Dissolve potato starch in 2 Tbsp of water. Reduce heat and add it to the pan. Mix well. Remove from heat. Add crushed red pepper if desired.
- Infuse love into the food and serve!
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