Bokchoyincreamsauce Recipes

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.

Steps:

• In a wok or large saute pan, add the grapeseed oil and when almost smoking, add the onions and bell peppers. Saute, stirring constantly, for 2 minutes. Add the green beans and mushrooms and cook for 2 minutes more.
• Add the bok choy, garlic, soy sauce, and fish sauce and saute until just wilted. Add pepper, to taste, and serve immediately.

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.

Steps:

• Separate the leaves and cut each in half length-wise, then cross-wise.
• Heat 4 T of the oil in a wok until hot.
• Add cabbage and fry for 3 minutes.
• Add salt & Sugar and mix well.
• Remove from pan when tender.
• Heat 1 T oil in the wok.
• Add stock and bring to a boil.
• Put cornstarch in water, mix well
• Add cornstarch mix & milk to stock, stirring well about 1 minute until thick.
• Pour 1/2 the stock mix into a container.
• Add cabbage to sauce left in the pan and mix and heat thoroughly.
• Put on serving plate and top with remaining sauce. Grind pepper on top.

Steps:

• Cut beef crosswise (across the grain) into 1/4-inch-thick slices, then cut slices into 1/2-inch-wide strips.
• Make marinade and marinate meat:
• Stir together marinade ingredients in a medium bowl until sugar is dissolved.
• Add beef, tossing to coat, and marinate 30 minutes to 1 hour.
• Blanch bok choy:
• Separate bok choy into individual leaves and halve crosswise, keeping stems and leaves separate. Cook stems in a large pot of boiling water 15 seconds, then add leaves and cook 15 seconds more. Drain in a colander, then rinse with cold water to stop cooking and drain well.
• Fry beef:
• Stir together soy sauce, Sherry, and vinegar.
• Heat vegetable oil in a 12-inch heavy skillet over moderate heat until a deep-fat thermometer registers 400°F.
• Add beef to hot oil with tongs (discard marinade) and cook, stirring carefully, until slices separate, about 1 minute. Transfer beef with tongs to a colander and drain.
• Stir-fry beef and bok choy:
• Reserve 3 tablespoons oil from skillet and discard remainder. Heat reserved oil in skillet over moderately high heat until hot but not smoking, then stir-fry garlic and ginger until fragrant, about 30 seconds. Add beef, soy mixture, and bok choy and stir-fry until sauce is simmering and mixture is just heated through, about 1 minute. Serve immediately.