BABY BOK CHOY AND SHIITAKE STIR-FRY
As easy Asian dish loaded with flavorful mushrooms.
Provided by RuthE
Categories Side Dish Vegetables
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Stir together broth, oyster sauce, rice wine, and cornstarch in a small bowl.
- Heat oil in a wok or large skillet over medium-high heat until it shimmers. Stir-fry garlic and ginger with salt until fragrant, about 30 seconds. Add shiitakes and stir-fry until softened, 1 to 2 minutes. Add bok choy and stir-fry until crisp-tender, 2 to 3 minutes.
- Re-stir cornstarch mixture. Make a well in vegetables and add cornstarch mixture. Bring to a boil and toss to coat vegetables. Serve immediately.
Nutrition Facts : Calories 95.3 calories, Carbohydrate 7.2 g, Cholesterol 0.5 mg, Fat 5.4 g, Fiber 1.8 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 407.3 mg, Sugar 2.1 g
BOK CHOY AND SHIITAKES
Steps:
- Soak 12 dried shiitake mushrooms in hot water, 30 minutes. Remove the stems. Boil 4 quartered heads bok choy, 2 minutes. Stir-fry 1 minced garlic clove in peanut oil, then add the mushrooms and some thinly sliced jicama; stir-fry 1 minute. Add 2 tablespoons each oyster sauce and mirin (sweet rice wine) and 1 cup chicken broth; cover and cook, 5 minutes. Add 2 teaspoons cornstarch mixed with a splash of water, then the bok choy; stir-fry 2 minutes.
BABY BOK CHOY AND SHIITAKE MU SHU WRAPS
Make and share this Baby Bok Choy and Shiitake Mu Shu Wraps recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat nonstick skillet over high heat, and coat with cooking spray. Whisk eggs in a small bowl with 2 tablespoons water; season with salt and pepper.
- Pour eggs into skillet and tilt pan so egg forms a thin layer. Cook 2-3 minutes or until eggs are set.
- Flip carefully with a spatula, and cook for 1 minute longer. Transfer eggs to cutting board and slice into thin ribbons.
- Heat same skillet over medium high heat and add sesame oil. Add mushrooms, and saute 5-7 minutes or until softened.
- Stir in bok choy, carrots and green onions, and cook 3-4 minutes or until vegetables are crisp tender.
- Add garlic and saute 1 minute more, then add soy sauce and vinegar.
- Season with salt and pepper. Add tofu and egg ribbons to skillet and cook 2 more minutes until heated through.
- Transfer to a bowl. Serve with tortillas and hoisin sauce.
Nutrition Facts : Calories 818.6, Fat 26, SaturatedFat 5.8, Cholesterol 105.8, Sodium 1954, Carbohydrate 122.8, Fiber 9.8, Sugar 9.4, Protein 24.2
STIR-FRIED BABY BOK CHOY WITH SHIITAKE MUSHROOMS
Provided by Food Network
Time 36m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Soak shiitakes in 1 cup very hot water until tender, about 15 minutes. Drain, reserving liquid. Trim mushrooms and chop. Separate leaves and stems of bok choy; cut stems into 2-inch lengths and slice leaves into ribbons.
- Heat 2 tablespoons oil in a wok or large skillet over high heat. When oil is hot, add bok choy stems, garlic, if using, reconstituted mushrooms, and about 1/4 cup reserved mushroom water.
- Cook, stirring frequently, until stems are crisp-tender, about 4 minutes.
- Meanwhile, in a small skillet heat remaining 2 tablespoons oil; saute fresh shiitake mushrooms over medium-high heat. Continue cooking until they begin to brown and crisp on edges.
- Into the large skillet or wok, add bok choy leaves and oyster sauce and toss vegetables gently to combine; continue cooking until greens wilt, about 2 more minutes. Serve immediately, topped with crisp mushrooms.
BABY BOK CHOY WITH BRAISED SHIITAKE SAUCE
Categories Garlic Mushroom Side Low Cal High Fiber Lunar New Year Bok Choy Bon Appétit Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Pour enough hot water over shiitakes to cover; let soak until soft, 45 minutes. Drain; squeeze to remove excess water. Cut off stems; discard. Thinly slice caps.
- Bring large pot of salted water to boil. Add 2 tablespoons oil, then bok choy; cook just until wilted, 30 seconds. Drain. Transfer to platter; cover.
- Whisk 1 teaspoon tapioca starch and 1 tablespoon water in bowl. Heat 1 tablespoon oil in small skillet over medium-high heat. Add garlic; stir 30 seconds. Add shiitakes; stir 1 minute. Reduce heat to medium; add broth and next 4 ingredients. Whisk in tapioca mixture; cook until sauce thickens, about 30 seconds. Season with salt and pepper. Pour over bok choy; scatter ginger over.
SAVORY BABY BOK CHOY
Baby bok choy is halved and caramelized in a sauce reduced from chicken stock, white wine, and garlic. Impressive for a dinner party, easy for a family dinner.
Provided by Valerie Taylor
Categories Side Dish Vegetables
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a large skillet over medium heat, and cook and stir the garlic and bay leaf until the garlic is lightly browned, about 5 minutes. Stir in the chicken stock and white wine, and increase heat to a full boil. Cook the sauce, stirring often, until reduced to 1 cup, about 15 minutes. Remove bay leaf. Lay the bok choy halves, cut sides down, into the sauce, and reduce heat to a simmer. Cook until tender, about 10 minutes. Serve with sauce spooned over bok choy.
Nutrition Facts : Calories 148.9 calories, Carbohydrate 4.9 g, Cholesterol 23.3 mg, Fat 9.2 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 5.6 g, Sodium 481.2 mg, Sugar 2.2 g
BOK CHOY WITH SHIITAKES
Provided by Mark Bittman
Categories easy, quick, weekday, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put wok or large skillet over maximum heat, and add oil. When oil smokes, add garlic. Stir once, and add the bok choy. Cook for a minute or two until it just begins to brown. Then stir, and add shiitakes and sugar.
- Cook, stirring occasionally, a minute or two, and add the chicken stock and fish sauce. Cook, stirring, until the bok choy is tender. Add a bit more stock or water if necessary -- the mixture should not dry out entirely. Serve immediately.
Nutrition Facts : @context http, Calories 58, UnsaturatedFat 0 grams, Carbohydrate 11 grams, Fat 1 gram, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 764 milligrams, Sugar 5 grams, TransFat 0 grams
GLAZED SHIITAKES WITH BOK CHOY
Gorgeous glazed shiitake mushrooms and tender green bok choy sparked with ginger, sesame and hot pepper work beautifully against more staid flavors, so consider serving them next to a traditional roast chicken or turkey. They also are delicious draped over a pile of rice.
Provided by David Tanis
Categories dinner, easy, lunch, quick, vegetables, side dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of well-salted water to a boil. Cut off and discard stem ends of bok choy. Separate leaves, rinse and drain. Drop leaves into boiling water and cook for 1 to 2 minutes, until barely cooked. Immediately remove, rinse with cool water, drain and pat dry. Arrange leaves in one layer on an ovenproof earthenware platter, then set aside.
- Put a large wok or cast-iron skillet over high heat. Add oil and heat until nearly smoking, then add hot peppers and shiitake caps, stirring to coat. Season lightly with salt and pepper. Stir-fry for 2 minutes. Reduce heat slightly and add garlic, ginger, sugar, sesame oil and tamari. Stir-fry for 1 minute more.
- Spoon shiitake and pan juices over reserved cooked bok choy. Serve at room temperature, or if you prefer, reheat covered with foil for 10 to 15 minutes in a hot oven. Garnish with scallions and sesame seeds, if using.
Nutrition Facts : @context http, Calories 107, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 463 milligrams, Sugar 5 grams, TransFat 0 grams
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