HEALTHY SPICY STEAMED BABY BOK CHOY
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place the bok choy in a steamer basket and place the basket over (not in) simmering water. Steam until the base of the bok choy is just tender when pierced with the tip of a knife, about 6 minutes. Meanwhile, whisk together the chives, soy sauce, lime juice, lime zest and sugar in a small bowl. Transfer the bok choy to a platter and drizzle with the soy mixture. Drizzle with the spicy sesame oil and serve.
- Per serving: Calories: 30; Total Fat: 1.5 grams; Saturated Fat: 0 grams; Protein: 2 grams; Total carbohydrates: 4 grams; Sugar: 2 grams; Fiber: 1 gram; Cholesterol: 0 milligrams; Sodium: 250 milligrams
STEAMED BOK CHOY
Serve steamed bok choy as your vegetable side with our Breaded Pork Cutlets with Ginger-Soy Sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables Bok Choy Recipes
Time 15m
Number Of Ingredients 5
Steps:
- In a medium skillet, bring water to a boil. Add bok choy. Cover; simmer over medium-low heat until tender, 5 to 7 minutes. Uncover; cook over high heat until pan is dry, 2 to 4 minutes. Add vegetable oil and garlic clove; cook, tossing often, until garlic is fragrant, 2 minutes. Season with coarse salt and ground pepper.
Nutrition Facts : Calories 76 g, Fat 7 g, Fiber 1 g, Protein 2 g
BOK CHOY WITH GINGER VINAIGRETTE
The flavor of this was much different than I had expected. You really taste the dijon mustard. I didn't chop up my bok choy just left it in whole leaves and poured the sauce over. I got this on the web and I have only had it warm, but it could be served as a cold side as well.
Provided by cookiedog
Categories Greens
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Separate bok choy leaves and rinse under cold water to clean. Place in steamer and steam until stalks begin to turn translucent and are soft when pierced.
- Combine vinegar, mustard, soy, sugar, garlic, and mix well.
- To serve warm: Chop up piece into bit size pieces while still warm and pour the ginger vinaigrette over.
- To serve cold: Plunge steamed bok choy into cold water to crisp it back up. Drain and cool. Then chop and pour ginger vinaigrette over.
STEAMED SEA BASS WITH SCALLIONS AND GINGER
Steps:
- Put the fish in a shallow heatproof dish, such as a large baking pan. Season lightly with salt and pepper, inside and out. Disperse the scallions and ginger on top, underneath, and inside the fish. Combine the soy sauce, peanut oil, sesame oil, and sugar in a bowl. Pour the mixture over the fish.
- Set a roasting rack in a large roasting pan. Fill the pan with water that comes up below the rack. Set the pan over 2 burners and bring the water to a boil. Set the baking dish with the fish on the rack, reduce the heat to a simmer, and cover the roasting pan tightly with foil. Steam the fish until a small knife or skewer can be easily inserted into the thickest part and the fillet comes off the bone fairly easily, 6 to 7 minutes.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
STEAMED CHICKEN WITH BLACK MUSHROOMS AND BOK CHOY
Make and share this Steamed Chicken With Black Mushrooms and Bok Choy recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Soak shiitakes in boiling-hot water in a bowl until softened, about 30 minutes. Cut out and discard stems, then squeeze excess liquid from caps and discard soaking liquid.
- Hack each chicken thigh crosswise through bone into thirds with cleaver.
- Stir together soy sauce, rice wine, cornstarch, sesame oil, and salt in a large bowl until smooth, then add chicken, mushroom caps, scallions, and ginger and toss well to coat. Marinate at room temperature, stirring occasionally, 30 minutes.
- Put rack into wok and add enough water to reach just below it. (If using a steamer insert, use approximately 4 inches of water.) Cover wok (or skillet) and bring water to a boil.
- Transfer chicken mixture to pie plate and put in wok (or skillet), then steam, covered, stirring once, until chicken is just cooked through, about 25 minutes.
- While chicken is steaming, cook bok choy, uncovered, in a 4- to 6-quart pot of (unsalted) boiling water until just tender, 7 to 9 minutes, then drain in a colander.
- Carefully remove pie plate from wok. Arrange bok choy around edge of a large deep platter and spoon chicken and sauce in center.
Nutrition Facts : Calories 442.3, Fat 12.7, SaturatedFat 3.1, Cholesterol 235.5, Sodium 1657.1, Carbohydrate 18, Fiber 3.5, Sugar 5, Protein 61.5
SIMPLY STEAMED ASPARAGUS
Spring is the best time to take advantage of the subtle, grassy taste of fresh asparagus. Once steamed, it goes well with eggs, ham, and cheese, or even more intense flavors, such as soy sauce and ginger.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 1
Steps:
- Place a steamer basket in a large pot filled with 1 inch water. Bring to a boil. Add 1 pound trimmed asparagus, cover, and cook until crisp-tender, 2 to 6 minutes.
STEAMED ASPARAGUS AND BOK CHOY WITH SOY-GINGER VINAIGRETTE
Steps:
- Trim asparagus Line up stalks and cut off the tough ends, which are usually white and woody, or snap off ends where they naturally break.
- Prepare steamer Place a bamboo steamer in a large pot or wok. Fill pot with 1 inch of water and bring to a rapid simmer.
- Steam vegetables separately Lay asparagus in the steamer, spreading in an even layer, then cover steamer and cook until asparagus is crisp-tender and bright green, about 5 minutes. Asparagus will keep cooking a little after it is taken off the heat, so be careful not to overcook. Steam bok choy in same manner, 2 to 3 minutes.
- Dress and serve Transfer vegetables to a platter and drizzle with some vinaigrette. Serve immediately, or marinate in the vinaigrette for 30 minutes (or longer for more flavor, but the color of asparagus will change.)
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
ROASTED SALMON WITH MISO RICE AND GINGER-SCALLION VINAIGRETTE
This simple weeknight meal makes great use of pantry staples to create complex flavors with minimal work. Miso is often used to flavor soups or sauces, and here, it is added to raw rice before cooking, which results in a delightfully sticky, savory steamed rice. Fragrant and nutty basmati is called for, but any long-grain rice will work. Shredded cabbage brings freshness and crunch to the finished dish, but use whatever crispy vegetable you have on hand: shredded brussels sprouts, carrots, snap peas, radishes and iceberg lettuce are all great options. For a heftier meal, add some canned chickpeas, white beans or black beans. To finish, the vibrant tang of the bright ginger-scallion vinaigrette balances the richness of the roasted salmon.
Provided by Kay Chun
Categories dinner, lunch, weeknight, grains and rice, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. In a medium saucepan, whisk miso with 2 1/4 cups water until dissolved. Stir in rice and bring to a boil. Cover, reduce heat to low and cook until all of the liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand for 5 minutes. Fluff rice with a fork (it will be a little sticky).
- On a rimmed baking sheet, rub salmon all over with olive oil, season with salt and pepper and arrange skin-side up. Roast until fish is just opaque and cooked to medium, 8 to 10 minutes.
- In a small bowl, combine soy sauce, scallions, vinegar and ginger, and season with salt and pepper.
- Divide miso rice and cabbage among bowls. Top with salmon, ginger-scallion vinaigrette and sesame oil.
CARROT GINGER DRESSING
Categories Food Processor Ginger No-Cook Quick & Easy Salad Dressing Carrot Shallot Gourmet
Yield Makes about 2 cups
Number Of Ingredients 9
Steps:
- Pulse carrots in a food processor until finely ground (almost puréed). Add chopped ginger, chopped shallots, rice vinegar, soy sauce, sesame oil, and salt and pulse until ginger and shallots are minced. With motor running, add vegetable oil in a slow stream.
- Transfer mixture to a blender. Add 1/4 cup water and blend until smooth, 2 to 3 minutes. Thin dressing with additional water if desired.
QUICK OVEN ROASTED GINGER SCALLION LIME SEA BASS
A twist on an epicurious.com recipe. So quick and flavorful. Serve with jasmine rice or some type of asian green such as bok choy.
Provided by TheBostonBean
Categories Bass
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Pre heat oven to 500°F.
- Mix first 5 ingredients and 3 tsp of oil. Season with pepper or salt if needed.
- Brush oven proof glass dish with 2 tsp oil.
- Arrange fish in dish.
- Spoon sauce over fish, leaving enough to drizzle over when serving.
- Roast fish for 12 minutes until opaque.
- Top with remaining sauce.
More about "steamed asparagus and bok choy with soy ginger vinaigrette recipes"
VEGETARIAN CHINESE MEALS | FOOD & WINE
From foodandwine.com
DELIVERY & TAKEOUT | 1129 BROADVIEW AVENUE TORONTO | MENU ...
From doordash.com
BOK CHOY WITH GINGER VINAIGRETTE | MYSWEETANA
From mysweetana.wordpress.com
BOK CHOY, CAPSICUM AND BEEF STIR FRY - VEGETABLES
From vegetables.co.nz
234 EASY AND TASTY BAK CHOY WITH GINGER RECIPES BY HOME ...
From cookpad.com
USS NEMO RESTAURANT - NAPLES, FL RESTAURANT | MENU ...
From seamless.com
GROUPER WITH BABY BOK CHOY AND SOY-GINGER VINAIGRETTE ...
From eatyourbooks.com
HEALTHY BOK CHOY STIR FRY RECIPES - EATINGWELL
From eatingwell.com
OUR 27 BEST TOFU RECIPES | FOOD & WINE
From foodandwine.com
BOKS CHOY WITH SESAME-ORANGE VINAIGRETTE
From iga.net
LOVE ORGANIC CAFE DELIVERY: ORDER ONLINE FROM ... - FOODBOSS
From foodboss.com
SHRIMP WITH BABY BOK CHOY, SOY GINGER VINAIGRETTE
From bigoven.com
10 BEST STEAMED VEGETABLES PASTA RECIPES | YUMMLY
From yummly.com
YARD HOUSE LUNCH & DINNER MENU
From marriott.com
BOK CHOY WITH GINGER VINAIGRETTE
From bigoven.com
TAO ASIAN BISTRO MENU, MENU FOR TAO ASIAN BISTRO, THE ...
From zomato.com
ASPARAGUS WITH SOY-GINGER VINAIGRETTE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SZECHUAN-GLAZED TOFU WITH ASPARAGUS ET CASHEW STIR-FRY ...
From cookstr.com
HEALTHY STEAMED FOOD RECIPES - CANADIAN LIVING
From canadianliving.com
ASIAN SALAD DRESSING RECIPES - EATINGWELL
From eatingwell.com
BOK CHOY WITH SOY GINGER VINAIGRETTE RECIPE BY RAE - …
From cookpad.com
GRILLED TUNA STEAKS WITH SOY-GINGER VINAIGRETTE AND BOK ...
From eatyourbooks.com
60 EASY AND TASTY BOK CHOY STEAM RECIPES BY HOME COOKS ...
From cookpad.com
10 BEST STEAMED FISH AND VEGETABLES HEALTHY RECIPES | YUMMLY
From yummly.com
VEGAN CHINESE, BOTH INNOVATIVE AND ... - THE NEW YORKER
From newyorker.com
BLACKENED SALMON WITH GRILLED BOK CHOY AND SOY GINGER ...
From newyork.cbslocal.com
WHAT DOES BOK CHOY TASTE LIKE? - BLOGCHEF
From blogchef.net
DINNER BUFFETS – FOUR SEASONS RESORT LANA‘I CATERING MENU
From fourseasons.com
STEAMED BOK CHOY WITH VIETNAMESE DRESSING - VEGETABLES
From vegetables.co.nz
STEAMED ASPARAGUS AND BOK CHOY WITH SOY-GINGER VINAIGRETTE ...
From eatyourbooks.com
ORDER NOODLES 28 DELIVERY ONLINE | NEW YORK CITY - UBER EATS
From ubereats.com
SERVED WEDDING PACKAGE
From plimoth.org
BROILED ASPARAGUS WITH SOY-GINGER VINAIGRETTE RECIPE | EAT ...
From eatyourbooks.com
10 BEST BABY BOK CHOY WITH CHICKEN RECIPES | YUMMLY
From yummly.com
PLATED DINNER – FOUR SEASONS RESORT LANA‘I CATERING MENU
From fourseasons.com
STEAMED CHICKEN BREASTS WITH BABY BOK CHOY, ASPARAGUS AND ...
From lcbo.com
You'll also love