SPICY BOK CHOY IN GARLIC SAUCE
Bok Choy is one of my favorite vegetables. It has its own spiciness that is complimented by the sweetness of the sauce in this recipe. I like to serve this with grilled shrimp and steamed rice. For variety, I sometimes add a small amount of lemon zest just before serving.
Provided by Spyce
Categories Side Dish Vegetables
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Trim off the ends of the bok choy and chop, keeping the white parts separate from the green as they will need to cook longer. Rinse and spin or pat dry. Set aside.
- In a small bowl or cup, stir together the vegetable oil and sesame oil. In a separate larger bowl, stir together the water, ginger, garlic, oyster sauce, soy sauce, brown sugar and red pepper flakes. Set this aside.
- Heat the oil in a large skillet or wok over medium-high heat. Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green. When stems are almost cooked, add the leaves; cook and stir until leaves are wilted, 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish. Pour the sauce into the skillet or wok, and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss lightly to coat.
Nutrition Facts : Calories 93.3 calories, Carbohydrate 6.9 g, Fat 7.1 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 1.1 g, Sodium 235.6 mg, Sugar 4.7 g
STIR-FRIED BEEF WITH BOK CHOY
Make and share this Stir-Fried Beef With Bok Choy recipe from Food.com.
Provided by lazyme
Categories Steak
Time 50m
Yield 5 serving(s)
Number Of Ingredients 18
Steps:
- Trim fat from beef; cut beef with grain into 2-inch strips.
- Cut strips across grain into 1/8-inch slices.
- Toss beef, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1 teaspoon salt, the sugar, soy sauce and white pepper in glass or plastic bowl.
- Cover and refrigerate 30 minutes.
- Separate bok choy leaves from stems.
- Cut leaves into 2-inch pieces; cut stems diagonally into 1/4-inch slices (do not combine leaves and stems).
- Cut green onions into 2-inch pieces.
- Mix 2 tablespoons cornstarch and the water.
- Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok.
- Add 3 tablespoons vegetable oil; rotate wok to coat side.
- Add beef, gingerroot and garlic; stir-fry until beef is brown, about 3 minutes.
- Remove beef from wok.
- Add 3 tablespoons vegetable oil to wok; rotate to coat side.
- Add bok choy stems; stir-fry 1 minute.
- Stir in bok choy leaves and 1/8 teaspoon salt.
- Stir in chicken broth; heat to boiling.
- Stir in cornstarch mixture; cook and stir until thickened, about 15 seconds.
- Stir in beef and oyster sauce; heat to boiling.
- Garnish with green onions.
Nutrition Facts : Calories 392.2, Fat 27.8, SaturatedFat 6, Cholesterol 46.2, Sodium 1146.4, Carbohydrate 7.9, Fiber 1.2, Sugar 2.1, Protein 27.2
GRILLED SHRIMP SATAY WITH PEACHES AND BOK CHOY
Provided by Bon Appétit Test Kitchen
Categories Low Fat Quick & Easy Low Cal High Fiber Backyard BBQ Peach Peanut Shrimp Summer Grill Grill/Barbecue Healthy Bok Choy Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Prepare barbecue (medium-high heat). Whisk first 5 ingredients and 5 tablespoons nectar until smooth; season sauce with pepper.
- Arrange peaches, shrimp, and bok choy on grill. Brush with 4 tablespoons nectar; brush lightly with 1/4 cup sauce. Sprinkle with salt and pepper. Grill until peaches are slightly charred, shrimp are just opaque in center, and bok choy halves are just tender, about 2 minutes per side for peaches and 3 minutes per side for shrimp and bok choy.
- Mound shrimp, bok choy, and peaches on platter. Drizzle with some sauce. Serve with remaining sauce.
- *Available in the Asian foods section of many supermarkets and at Asian markets.
GRILLED BOK CHOY
Grilled bok choy is easy to cook and tastes great with steak, burgers, hot dogs or anything else you might be cooking on the grill! The crispy leaves and tender stalks will have you coming back for more!
Provided by NomNomDelicious
Categories Side Dish Vegetables
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- In a bowl, mix butter, garlic powder, paprika, and 1/8 teaspoon of black pepper. Slice the bottom off the head of bok choy, and remove and clean the stalks. Sprinkle seasoned salt and 1 teaspoon of black pepper over both sides of the stalks.
- Lay the bok choy stalks on the preheated grill. Brush with seasoned butter mixture, cover the grill, and cook until the bok choy stalks show grill marks and the leaves are crisp at the edges, 3 to 4 minutes. Turn the bok choy, brush with butter mixture, cover, and grill the other sides. Brush with any remaining butter mixture, and remove to a platter to serve.
Nutrition Facts : Calories 89.6 calories, Carbohydrate 3.8 g, Cholesterol 20.3 mg, Fat 8 g, Fiber 1.7 g, Protein 2.4 g, SaturatedFat 4.9 g, Sodium 306 mg, Sugar 1.8 g
SZECHUAN BOK CHOY
Make and share this Szechuan Bok Choy recipe from Food.com.
Provided by southern chef in lo
Categories Vegetable
Time 11m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a wok, stir-fry bok choy in oil for 3 minutes. Add ginger and 1/4 tsp of salt; stir-fry 2 minutes more.
- Add paste and hoisin sauce; stir-fry 1 minute more.
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- Combine marinade ingredients in small bowl. Cover and refrigerate 1 tablespoon for bok choy. Place beef Top Round Steak and remaining marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.
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