THE BEST SAUTEED BOK CHOY
I just recently introduced Paul to Bok Choy. He had never even heard of it. I was really happy with his reaction. I thought this was delicious. This is a great side dish to a marinated flank steak and pairs well with a nice Riesling.
Provided by Aimchick
Categories Greens
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Rinse and drain bok choy and set aside.
- Sauté onion and ginger in olive oil and sesame oil until onion is tender.
- Add remaining ingredients and sauté for about 8 minutes.
BOK CHOY WITH VEGETABLES AND GARLIC SAUCE
A wonderful vegetable dish with lots of garlic, bok choy, bell pepper, and carrots. You can serve it as a side or as a main over rice.
Provided by Janet Mitchell
Categories Everyday Cooking Vegan
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Heat peanut oil in a large nonstick skillet over medium-low heat. Cook garlic and ginger until fragrant, about 1 minute. Add vegetable broth and water. Cover and cook until garlic and ginger are very soft, about 7 minutes. Stir in bell pepper and carrots and cook for 1 minute. Add bok choy and toss until well coated with liquid. Season with sugar and salt and cook until tender, about 4 minutes more. Drizzle with sesame oil.
Nutrition Facts : Calories 78.8 calories, Carbohydrate 7.4 g, Fat 5.1 g, Fiber 1.5 g, Protein 1.9 g, SaturatedFat 0.8 g, Sodium 116.1 mg, Sugar 3.3 g
EASY BOK CHOY
There's no better way to enjoy the crisp delicate taste of bok choy. This basic stir-fry can be served as is, or you can add meat or tofu to make it more substantial. Quick and easy, this is one of my favorite ways to load up on leafy greens. Serve with fluffy white rice, or over noodles in soup.
Provided by Frantic Cook
Categories Side Dish Vegetables
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Heat the oil in a large skillet or wok over medium heat, and cook the garlic in the hot oil until fragrant, 1 to 2 minutes.
- Mix in the bok choy, and cook and stir until the green parts of the leaves turn bright green and the stalks become slightly translucent, 5 to 8 minutes. Sprinkle with salt to serve.
Nutrition Facts : Calories 150.4 calories, Carbohydrate 20.3 g, Fat 5.2 g, Fiber 9.1 g, Protein 13.7 g, SaturatedFat 0.8 g, Sodium 629.2 mg, Sugar 10.7 g
BOK CHOY (SIDE DISH)
Make and share this Bok Choy (Side Dish) recipe from Food.com.
Provided by katie in the UP
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place 2 tablespoons of peanut oil and heat until almost smoking.
- Split the piece of ginger open with a knife then whack it with the flat side of the knife.
- Lay the ginger pieces in the oil, cut-side down to let it start to perfume.
- Pan-fry the bok choy, cut-side down, for a couple of minutes to give it some color.
- Add the water and cook another minute to steam the bok choy; carefully remove it to a plate.
- Add the soy sauce, oyster sauce, lemon juice, and brown sugar.
- Cook and stir for 3 minutes until the sauce is the consistency of syrup.
Nutrition Facts : Calories 92.4, Fat 6.9, SaturatedFat 1.2, Sodium 916.2, Carbohydrate 7.3, Fiber 0.4, Sugar 3.9, Protein 1.2
BOK CHOY GRATIN
Categories Cheese Leafy Green Side Bake Vegetarian Casserole/Gratin Winter Bok Choy Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 side-dish servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Lightly butter a 2-quart gratin dish and dust with 2 tablespoons bread crumbs.
- Cut bok choy stems and center ribs into 1/2-inch pieces and coarsely chop leaves. Cook stems and ribs in a large pot of boiling salted water until just tender, about 5 minutes, then add leaves and cook 30 seconds. Drain in a colander and rinse under cold water until cool enough to handle. Squeeze out excess water by handfuls.
- Cook shallot in 1 tablespoon butter in a 12-inch heavy skillet over moderate heat, stirring, until softened, about 2 minutes. Add bok choy and cook, stirring, until greens are coated with butter and shallot, 1 to 2 minutes. Spread bok choy in baking dish.
- Melt 2 tablespoons butter in a 2-quart heavy saucepan over moderately low heat, then add flour and cook roux, stirring constantly, 2 minutes. Add milk in a slow stream, whisking constantly, and bring to a boil, whisking. Reduce heat and simmer, stirring, 5 minutes. Add nutmeg, salt, and pepper, then stir in Gruyère and 2 tablespoons parmesan and pour evenly over bok choy.
- Toss remaining 1/4 cup bread crumbs with remaining 2 tablespoons parmesan in a small bowl and blend in remaining 2 tablespoons butter with your fingertips until mixture resembles coarse meal. Season with salt and pepper. Sprinkle mixture evenly over gratin and bake in upper third of oven until bubbly and golden brown, about 20 minutes.
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