Bok Choi With Peanuts And Cilantro Recipes

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BABY BOK CHOY WITH PEANUT BUTTER NOODLES

Make and share this Baby Bok Choy With Peanut Butter Noodles recipe from Food.com.

Provided by Debtex

Categories     Spaghetti

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13



Baby Bok Choy With Peanut Butter Noodles image

Steps:

  • Prepare peanut sauce by whisking the first 7 ingredients together (or putting in a jar and shaking).
  • Put the pasta on to boil.
  • While pasta is cooking, chop your veggies. I prefer them kind of matchstick or julienned.
  • Heat the oil in a large skillet.
  • Saute onion and garlic. Be careful not to burn them!
  • Add bok choy and carrots to the pan and sauté just until the greens wilt.
  • Drain the pasta and add it to the pan. Toss with the veggies.
  • Pour the peanut sauce over everything and carefully toss.
  • Eat hot or at room temperature.
  • If you want to get fancy, garnish with chopped peanuts, cilantro, or sesame seeds.

1/2 lb whole wheat spaghetti
1 tablespoon canola oil or 1 tablespoon peanut oil
3 -4 garlic cloves
1 medium onion
1 carrot
2 heads baby bok choy
1/3 cup creamy peanut butter
1/3 cup hot water
1/4 cup soy sauce
2 tablespoons rice wine vinegar
2 tablespoons honey or 2 tablespoons agave nectar, for vegan friends
1 tablespoon lime juice or 1 tablespoon lemon juice
1 tablespoon sriracha sauce or 1 teaspoon crushed red pepper flakes

THAI LIME CHICKEN WITH BOK CHOY

Make and share this Thai Lime Chicken With Bok Choy recipe from Food.com.

Provided by Neonprincess

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12



Thai Lime Chicken With Bok Choy image

Steps:

  • Heat oil in large frying pan; cook chicken in batches until cooked through.
  • Meanwhile place fish sauce, lime juice (and zest), sugar, garlic and chilli in a screw-top jar and shake well.
  • Boil, steam or microwave bok choy until tender; drain.
  • Add lime slices to same frying pan and cook until both sides are browned.
  • Divide chicken among service plates.
  • The original recipe states to spoon the dressing over the chicken, and top with the onion and cilantro. I prefer to add the dressing and half the onion and cilantro to the pan and deglaze the pan for a minute or two, then spoon it onto the chicken, topping with the remainder of the onion and cilantro.
  • Serve with bok choy, lime slices and jasmine rice.

Nutrition Facts : Calories 233.3, Fat 8.9, SaturatedFat 2, Cholesterol 114.5, Sodium 487.3, Carbohydrate 10.1, Fiber 0.9, Sugar 7.3, Protein 28

1 tablespoon peanut oil
8 chicken thigh fillets (or 4 breast fillets)
1 tablespoon fish sauce
2 -3 tablespoons lime juice
1/2 teaspoon lime zest (optional)
2 tablespoons grated palm sugar or 2 tablespoons brown sugar
1 garlic clove, crushed
1 small red Thai chile, chopped finely (if you don't like your dish too hot, omit the seeds)
2 -3 baby bok choy, quartered lengthways
1 lime, cut into four slices
2 green onions, sliced thinly
1/4 cup firmly packed cilantro leaf

ASIAN CHICKEN SALAD WITH SNAP PEAS AND BOK CHOY

Provided by Bon Appétit Test Kitchen

Categories     Salad     Chicken     Ginger     Onion     Low Carb     Quick & Easy     Low Cal     High Fiber     Dinner     Lunch     Cucumber     Spring     Healthy     Bok Choy     Jalapeño     Cilantro     Sugar Snap Pea     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 11



Asian Chicken Salad with Snap Peas and Bok Choy image

Steps:

  • Fill medium skillet with salted water; bring to boil. Add chicken breasts, cilantro sprigs, and whole green onion; reduce heat to medium and poach chicken until just cooked through, about 20 minutes. Using tongs, transfer chicken to plate; cool. Add snap peas to same skillet; increase heat to high and cook until crisp-tender, about 1 minute.
  • Drain; rinse snap peas under cold water to cool. Discard whole green onion and cilantro sprigs. Coarsely shred chicken. Toss chicken, chopped cilantro, chopped green onions, snap peas, and next 3 ingredients in large bowl. Whisk ponzu, vinegar, oil, and ginger in small bowl. Add dressing to salad; toss to coat. Season to taste with salt and pepper.
  • * Available in the Asian foods section of some supermarkets and at Asian markets.

2 skinless boneless chicken breast halves (about 1 pound)
5 fresh cilantro sprigs plus 1/3 cup chopped cilantro
1 whole green onion plus 2 green onions, chopped
1 8-ounce package sugar snap peas
3 baby bok choy, thinly sliced crosswise
1 English hothouse cucumber, quartered lengthwise, thinly sliced crosswise
1 red jalapeño chile, thinly sliced
1/4 cup ponzu*
2 1/2 tablespoons seasoned rice vinegar
2 1/2 tablespoons vegetable oil
1 tablespoon minced peeled fresh ginger

BABY BOK CHOY WITH THAI PEANUT SAUCE

Yummy, crunchy, and spicy.

Provided by cormgtr

Yield 4

Number Of Ingredients 12



Baby Bok Choy with Thai Peanut Sauce image

Steps:

  • Whisk peanut butter, soy sauce, water, Sriracha, lime juice, ginger, and garlic together for sauce and set aside so flavors can mix.
  • Heat oil in a large, nonstick saute pan over medium-high heat. Sear the bok choy, cut-sides down, until they are starting to brown, 3 to 4 minutes. Flip them over and continue to cook until browned, 2 to 3 minutes more. Season with salt and pepper.
  • Place bok choy on a plate. Drizzle with the sauce and sprinkle with peanuts and cilantro.

Nutrition Facts : Calories 199.6 calories, Carbohydrate 16.1 g, Fat 12.9 g, Fiber 6.2 g, Protein 11.2 g, SaturatedFat 2.1 g, Sodium 737.5 mg, Sugar 6.6 g

2 tablespoons creamy peanut butter
2 tablespoons reduced-sodium soy sauce
2 tablespoons water
1 tablespoon Sriracha sauce
1 medium lime, juiced
1 (1 inch) piece fresh ginger root, minced
1 clove garlic, minced
1 tablespoon olive oil
2 medium heads baby bok choy, halved lengthwise, or more to taste
salt and freshly ground black pepper to taste
¼ cup chopped peanuts
¼ cup chopped fresh cilantro

HOT-AND-SOUR PEANUTTY NOODLES WITH BOK CHOY

Provided by Kerri Conan

Categories     Ginger     Leafy Green     Nut     Pasta     Vegetarian     Dinner     Peanut     Healthy     Vegan     Bok Choy     Noodle     Soy Sauce     Self     Pescatarian     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 13



Hot-and-Sour Peanutty Noodles with Bok Choy image

Steps:

  • Cook pasta as directed on package with 2 teaspoons salt until just tender. Drain and rinse pasta with cool water. In a large nonstick skillet, heat canola oil over medium-high heat. Cook shallot and ginger, stirring, until just brown, 1 minute. Add bok choy stems, bell pepper and remaining 1/4 teaspoon salt. Cook, stirring frequently, until peppers are crisp-tender, 1 to 2 minutes. Transfer contents of skillet to a plate. To same skillet, add bok choy leaves, stock, soy sauce, sesame oil and vinegar. Cook, stirring, until leaves are soft and bright green, 1 to 2 minutes. Add bell pepper mixture, pasta, peanuts and pepper flakes to pan. Toss to combine; serve.

8 ounces whole-wheat spaghetti
2 1/4 teaspoons kosher salt, divided
1 tablespoon canola or sunflower oil
1 large shallot, sliced
1 piece (about 1 inch) ginger, peeled and finely chopped
1 pound baby bok choy, leaves and stems separated, roughly chopped
1 red bell pepper, sliced
3/4 cup low-sodium vegetable stock or water
2 tablespoons low-sodium soy sauce
1 tablespoon dark sesame oil
1 tablespoon rice vinegar
1/2 cup chopped unsalted roasted peanuts
1/4 teaspoon red pepper flakes (or more to taste)

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    #weeknight     #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #side-dishes     #vegetables     #asian     #easy     #vegan     #vegetarian     #dietary     #low-cholesterol     #low-calorie     #low-carb     #healthy-2     #low-in-something     #greens     #bok-choys     #3-steps-or-less

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