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.
BEST BOK CHOY
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.
SAUTEED BOK CHOY WITH MUSHROOMS
Make and share this Sauteed Bok Choy With Mushrooms recipe from Food.com.
Provided by EmilyStrikesAgain
Categories One Dish Meal
Time 23m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut off the base of the bok choy stalks; discard. Separate the stalks and leaves. If the stems of the bok choy leaves are large, chop finely. Wash the leaves and stalks; drain in a colander.
- Heat the oil in a large skillet or saucepan over medium-low heat. Stir in the green onions, mushrooms, garlic, crushed red pepper, salt and black pepper; cook, stirring often, 5 minutes. Stir in the bok choy and coconut milk; cook, stirring until the leaves are tender and stalks are still crunchy, 3-6 minutes.
SAUTéED BABY BOK CHOY
A perfect side dish for chicken adobo, the national dish of the Philippines, or any other meat dish.
Provided by Sam Sifton
Categories easy, quick, weekday, side dish
Time 15m
Yield Serves 4
Number Of Ingredients 8
Steps:
- In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red-pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds.
- Add bok choy and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce, stock or water, then cover pan and cook for approximately 2 minutes more, until steam begins to escape from beneath the lid of the pan.
- Uncover and continue to cook until liquid is close to evaporated and stalks are soft to the touch, approximately 3 minutes more.
- Remove to a warmed platter and drizzle with sesame oil.
Nutrition Facts : @context http, Calories 83, UnsaturatedFat 7 grams, Carbohydrate 4 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 233 milligrams, Sugar 1 gram, TransFat 0 grams
TASTY 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.
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.
Nutrition Facts : Calories 57.7, Fat 2.8, SaturatedFat 0.4, Sodium 300.5, Carbohydrate 6.4, Fiber 2.4, Sugar 3.2, Protein 3.9
COCONUT RED CURRY WITH SAUTéED BOK CHOY AND JASMINE COCONUT RICE
Steps:
- Bring a medium pot of water to a boil and season generously with kosher salt; it should be as salty as the sea. Prepare an ice bath and season generously with kosher salt. Add the bok choy stems and leaves to the boiling water and cook for 1 to 2 minutes, until they're tender but still have a crunch. Remove the bok choy and immediately plunge into the ice bath and set aside. Drain the water - you can reserve the pot for the curry sauce!
- To a medium saucepan, add 2 tablespoons of the olive oil, half of the garlic and half of the ginger. Turn on the heat to medium and cook, stirring occasionally, until softened and fragrant, 2 to 3 minutes. Add the rice and stir, making sure it's fully coated with the oil, garlic and ginger. Turn up the heat to medium-high and toast the rice for 1 to 2 minutes. Add 1 can of the coconut milk, 1/3 cup of the chicken stock and kosher salt to taste. Bring to a boil, then cover, reduce to a simmer and cook for 18 minutes. Turn off the pan and let sit, without opening the lid, for 10 minutes. Fluff the rice with a fork and fold in the chopped cilantro leaves.
- To make the curry sauce, heat 2 tablespoons of the olive oil over medium-high heat in the same pot that was used to blanch the bok choy. Add the remaining garlic and ginger, the onion and minced cilantro stems. Cook until softened and fragrant, 2 to 3 minutes. Add the scallion whites, red curry paste, 2 tablespoons of the fish sauce and the palm sugar. Stir to combine and cook for 2 to 3 minutes. Stir in the remaining can of coconut milk and 1/2 cup chicken stock. Bring back up to a boil, then reduce to a simmer and allow to cook for 10 to 15 minutes, until reduced and slightly thickened. Add the lime juice and zest.
- Pat the skin dry on the red snapper and sprinkle with kosher salt. Heat a large nonstick pan with the remaining 2 tablespoons olive oil over medium-high heat. Place the snapper skin-side down into the sauté pan. Place another oiled pan on top of the fish to weigh it down so the skin gets crispy. Cook until the skin is crisp, about 4 minutes, then remove the oiled pan on top and flip the fish. Cook for another 2 minutes, then remove from the pan onto a sheet tray skin-side up. Add the shrimp and cook 2 minutes per side, until pink, then remove from the pan. Add a bit more olive oil to the pan, then add the bok choy and the remaining 1 teaspoon fish sauce. Stir to combine and sauté for 1 to 2 minutes to warm through.
- Plate the rice and top with the sautéed bok choy. Place the fish and shrimp over the top of the bok choy. Spoon the red curry sauce around the rice, being careful not to cover the fish skin so it stays crispy. Garnish with the sliced scallion greens and cilantro leaves.
SEARED BOK CHOY
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.
STIR-FRIED BOK CHOY WITH GINGER AND GARLIC
For a quick-fix side, whip up Robin Miller's recipe for Stir-Fried Bok Choy with Ginger and Garlic from Food Network in just five minutes.
Provided by Robin Miller : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.
LEMON GARLIC SAUTEED BOK CHOY
Looking for a way to serve Bok Choy that I picked up at the grocery store found this on line at inspired taste.net Super simple and taste good too. Guessed at serving size as it depends on the size of your Bok Choy. I didn't have baby bok choy, just regular so cut into large chunks instead of slices and turned out fine
Provided by Bonnie G 2
Categories Vegetable
Time 20m
Yield 4 Slices, 4 serving(s)
Number Of Ingredients 6
Steps:
- Remove any discolored outer stalks of the bok choy and discard them (or save for stock later). Place the bok choy into a colander and rinse with cool water, rubbing any grit or dirt from between the leaves. Trim the ends then slice each bok choy in half lengthwise. Or if they are large, cut into quarters. Pat dry.
- Add the oil, garlic and red pepper flakes to a wide room temperature skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown.
- Toss in the the boy choy and spread into one layer. Sprinkle with about 1/4 teaspoon of salt then cook, without stirring, until the bottom is starting to turn brown, about 2 minutes. Flip then cook another 2 minutes or until the green leaves have wilted and the white bottoms are beginning to soften, but still have some crunch.
- Transfer to a platter then squeeze 2 lemon wedges on top. A teaspoon or so of olive oil is nice, too. Serve with more lemon wedges on the side.
SAUTEED BOK CHOY WITH BACON AND GREEN APPLE
I recently signed up for a farm delivery service and have had to get creative with vegetables that I am unfamiliar with. This recipe pulls from my southern roots and is similar in preparation to the way my mama used to cook collard greens. It is a more simple and much healthier version that pairs well with pork or fish. Hope ya'll enjoy!
Provided by New Housewife
Categories Greens
Time 40m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- First, prepare Bok Choy by making a cut about 2 inches from bottom. This will separate it into individual stalks. Make a horizontal cut along each stem to separate greens. (Be sure to wash thoroughly as dirt may be trapped inside). Cut each stem into "half-moons" approximately 1 inch thick. Place aside.
- Loosely chop greens (I find it easiest to stack 2-3 leaves together, roll them, make a horizontal cut, then chop the stack vertically.).
- Add olive oil, Canadian Bacon, and shallots to medium heat pan. Brown ingredients.
- Once ingredients brown, deglaze pan with white wine.
- Add Bok Choy stems to mixture. Season with salt and pepper. Cook approximately 15 minutes until tender using chicken stock to deglaze pan as needed.
- Once stems are tender, add greens and green apple. Cook an additional 15-20 minutes.
Nutrition Facts : Calories 322.3, Fat 17.1, SaturatedFat 2.8, Cholesterol 16.1, Sodium 766.4, Carbohydrate 21.8, Fiber 5.1, Sugar 10.3, Protein 14.3
SAUTEED BABY BOK CHOY
Large bok choy can also be used: Just trim the stem ends and cut the heads into 2-inch pieces. Try serving alongside our Soy-Honey-Glazed Arctic Char.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables Bok Choy Recipes
Time 15m
Number Of Ingredients 5
Steps:
- Heat oil in a medium skillet over medium-high. Add garlic and ginger; cook until fragrant and golden, about 30 seconds. Add bok choy, stirring to evenly coat. Add soy sauce and 2 tablespoons water; cover and cook 2 minutes. Remove lid and continue cooking, stirring a few times, until liquid has evaporated and bok choy is tender, about 2 minutes. Season with more soy sauce, if desired, and serve.
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
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