RICE CAKE SOUP WITH BOK CHOY AND EDAMAME
This fresh soup is a riff on something that a Chinese or Korean mom might make, with rice cakes added to bulk it up. You can find the white, oval disks in most Asian supermarkets; they are made with glutinous rice flour and have a chewy texture. They are precooked, but will rehydrate and soak up more liquid in this soup. If you find that they have soaked up too much, simply add a little more broth or water to thin out the soup. Substituting one to two cups of cooked rice to the soup in place of the rice cakes works well if you don't have access to an Asian grocery store.
Provided by Sue Li
Categories dinner, easy, quick, weeknight, noodles, soups and stews, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a pot, heat oil over medium-high. Add leeks, scallion whites and ginger, and season with salt and pepper. Cook, stirring occasionally, until lightly golden at the edges and softened, 7 to 8 minutes.
- Add chicken stock and bok choy stems, and bring to a boil over high. Reduce the heat and simmer and cook until the broth is flavorful, about 10 minutes. Add rice cakes and simmer until plump, about 8 minutes.
- Add edamame and bok choy leaves and stir until bright green, about 1 minute. Swirl in the beaten eggs in a slow, steady stream, stirring gently to make sure the eggs form long ribbons. Stir in the vinegar; season with salt and pepper. Divide among bowls and top with remaining scallion greens.
JASMINE RICE WITH BOK CHOY
Wonderful easy recipe for jasmine rice and bok choy.
Provided by Robert in SF
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Melt butter in a deep wok or wide pot over medium heat. Add bok choy and stir-fry until soft, about 5 minutes. Add chicken stock and increase heat to high. Bring to a boil. Add rice, olive oil, and chives and stir well.
- Cover with a tight-fitting lid, reduce heat to a simmer, and cook for 20 minutes. Check rice after 10 minutes to make sure it is pacing well; overcooking will turn the rice dry, undercooking will produce hard rice. Season with pepper and serve.
Nutrition Facts : Calories 246.9 calories, Carbohydrate 41.6 g, Cholesterol 8 mg, Fat 6.8 g, Fiber 1.8 g, Protein 5.3 g, SaturatedFat 2.4 g, Sodium 437.2 mg, Sugar 1.6 g
BOK CHOY STEAMED RICE
With all the fancy grilled summer meats flying around, it's easy to forget about the side dishes. Nobody wants to spend hours in the kitchen when they could be outside playing volleyball in jhorts. With this easy bok choy rice, you can have something much more interesting in the same time as it takes to make plain rice.
Provided by Chef John
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Separate bok choy leaves from stems. Slice stems into 1-inch pieces; chop leaves.
- Combine water, rice, and soy sauce in a pot; bring to a simmer and stir in bok choy stems. Reduce heat to low, cover the pot with a lid, and cook until rice is almost cooked through, about 18 minutes.
- Stir bok choy leaves, chili-garlic sauce, and sesame oil into rice mixture with a fork. Remove pot from heat, cover the pot with a lid, and let sit until rice is cooked through and bok choy leaves wilt, about 5 minutes more. Fluff with a fork and garnish with sesame seeds.
Nutrition Facts : Calories 191.5 calories, Carbohydrate 39.7 g, Fat 1.2 g, Fiber 1.8 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 210.1 mg, Sugar 1.4 g
BOK CHOY, EDAMAME, CASHEW, AND ORANGE RICE
Steps:
- Combine the rice and 3 1/2 cups water in a medium saucepan. Bring to a boil, then lower the heat. Cover and simmer gently until the water is absorbed, 30 to 35 minutes.
- A few minutes before the rice is done, heat the oil in a stir-fry pan. Add the edamame and bell pepper and stir-fry over medium-high heat for 2 to 3 minutes. Add the bok choy and scallions and continue to stir-fry for 1 to 2 minutes, just until wilted.
- Stir in the cooked rice and sesame oil, mixing well. Season to taste with teriyaki sauce, ginger, and pepper. Stir in the orange sections and cashews and serve at once.
- Menu Suggestions
- Since this dish involves an abundance of diverse ingredients, I like to complete the meal with few additional recipes. Sautéed Tofu (page 62) can be prepared while the rice is cooking. A platter of grape tomatoes and baby carrots round out the meal nicely. If you want to add one more item, steamed broccoli would be just the thing. Or, if time is not an issue, may I suggest upgrading that to Spicy Sesame Broccoli (page 197)?
- nutrition information
- Calories: 289
- Total Fat: 5g
- Protein: 9g
- Carbohydrates: 54g
- Fiber: 5g
- Sodium: 200mg
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