Chow Chow Bok Choy Recipes

Steps:

• In a large skillet, heat the oil with the garlic over medium high heat.
• Add the bok choy and saute for 1 minute, turning to brown all sides.
• Push bok choy to the side of the pan and add the mushrooms.
• Stir fry about 2 minutes, then reduce heat slightly.
• In a small bowl, combine the brown sugar, sesame oil, soy sauce, and sherry.
• Add this mixture to the skillet and stir, coating the bok choy well until completely coated and heated throughout, about 4-5 minutes, or until done to your likeness.
• Serve immediately, dividing the bok choy and sauce among 4 plates. Enjoy!

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:

• In a large bowl, dissolve the cornstarch in the shaoxing. Mix in the oyster sauce, ginger scallions, pepper and sambal. Mix in the chicken and marinate for at least 2-hours, preferably overnight. In a hot wok coated with oil, add the garlic and shiitakes and stir-fry for 4 minutes until the mushrooms are soft. Set mushrooms aside and in the same wok, add the chicken and cook for 6 to 8 minutes. Add the stock and season with salt and pepper. Add the bok choy and cook another 3 minutes. Add back the shiitakes and the noodles. Completely coat and heat the noodles. Check for seasoning.

Steps:

• Preheat a grill to medium. Halve 1 pound bok choy lengthwise; microwave, covered, 3 to 5 minutes. Whisk 1/4 cup sweet chili sauce with 1 tablespoon rice vinegar and 1 teaspoon each brown sugar, sesame oil and soy sauce. Toss with the bok choy. Grill until charred, 1 to 2 minutes per side, brushing with any extra sauce.

Steps:

• Heat a large skillet over medium-high heat. Add the oil and heat until shimmering. Add the garlic and cook, stirring, for about 30 seconds. Add the bok choy cut-side down and cook, continuing to stir the garlic to keep it from burning but without moving the bok choy to get a nice even sear, until the bok choy is dark brown on the bottom, 2 to 3 minutes. Add the soy sauce, soy molasses or oyster sauce and a few tablespoons of water. Serve immediately or cover and hold in the skillet until ready to serve.
• Combine the soy sauce, molasses, sesame oil, garlic, ginger powder, fish sauce, rice wine vinegar and honey in a saucepan on medium-high heat. Bring to a slight boil, whisking or stirring constantly. Cook for 4 to 5 minutes. Set aside.

Steps:

• Heat oil in saucepan over medium heat.
• Add garlic, ginger, black pepper, and bok choy.
• Stir fry about 3 min.
• In bowl, combine dissolved boullion and water, soy sauce, sugar, and cornstarch.
• Whisk well.
• Add cornstarch mixture to skillet and stir fry until sauce thickens and cabbage is tender, about 3 min.
• Serve hot.

Steps:

• Trim and wash green onions. Chop white parts into small pieces. Reserve green parts whole.
• Peel and sliver ginger. Peel and mince garlic.
• Heat cooking oil in soup pot over medium-high heat.
• When oil is hot add the white parts of the green onions, garlic, ginger and Chinese five spice powder.
• Saute until aromatics soften, but do not color.
• Add vegetable stock.
• Turn heat up to high and bring to a boil, then reduce to a simmer.
• Place shiitake pieces in a bowl and spoon some of the hot stock over them. Let sit.
• In a separate pot, bring three quarts of water to the boil.
• Clean baby bok choy and slice each head into two or three pieces, vertically.
• Put baby bok choy in boiling water for 1 1/2 - 2 minutes. Remove with a slotted spoon and refresh under cold water.
• Cook noodles in boiling water according to package directions.
• While noodles cook squeeze broth from mushroom pieces and add to stock.
• Chop mushrooms into small pieces and add to stock.
• Slice green onion tops into thin slices diagonally. Reserve.
• To serve: Place 1/4 of noodles in a large bowl. Add 1/4 of bok choy. Ladle in 1/4 of stock. Top with green onions.
• Optional toppings: shredded toasted nori, grated fresh ginger, roasted pork, tofu, poached egg, etc.

Steps:

• Wash bok choy very well.
• Slice across the leaf at about 1/2 inch intervals.
• Discard the bottom when you get to the part with no green on it.
• Drain thoroughly.
• Chop chicken breasts into 1/2 to 1 inch chunks.
• Heat oil in a wok or large, high-sided frying pan with a lid over medium heat.
• When oil is hot, add garlic.
• Saute for a few seconds, then add chicken.
• Saute until slightly browned all over (no pink showing on the outside).
• Add bok choy and stir-fry for about half a minute, until just wilted.
• Add soy sauce and sherry.
• Cover and cook until chicken is done; about 10 to 15 minutes.
• Serve over steamed white rice with soy sauce or teriyaki sauce.

Steps:

• Mix first 3 ingredients until blended.
• Heat oil in large skillet on medium-high heat. Add peppers and onions; stir-fry 2 min. Add bok choy; stir-fry 1 min. Transfer to bowl; cover to keep warm.
• Add 1 Tbsp. of the dressing mixture and shrimp to skillet; stir-fry 2 min. Add vegetables and remaining dressing mixture; stir-fry 1 to 2 min. or until shrimp turn pink and vegetables are heated through.

Steps:

• Tear the Bok Choy leaves apart. Cut the leaves from the stems. Cut the stems into thin strips.
• Drop the cut stems into a pot of a quart of boiling salted water. Reduce heat to a simmer, and simmer until the stems are tender.
• Drain the water.
• Add the leaves and the rest of the ingredients and stir-fry until the leaves are wilted, and then serve.