Baby Bok Choy Salad Food

BABY BOK CHOY WITH BACON, ONION AND BUTTER BEANS

Steps:

• Add the bacon to a large skillet and cook over medium heat, stirring occasionally, until brown and crisp, about 6 minutes. While the bacon cooks, cut the stems from the bok choy into 1-inch pieces and the leafy tops into 3-inch pieces.
• Add the onion to the bacon and cook, stirring, until softened slightly, 4 to 5 minutes. Toss in the beans and stir until heated through, about 2 minutes. Transfer the vegetables with a slotted spoon to a bowl, leaving the fat in the pan.
• Add the bok choy stems to the pan, increase the heat to medium-high and cook, stirring, until slightly softened, about 2 minutes. Add the bok choy leaves and cook, stirring, until wilted, about 1 minute. Remove the pan from the heat and stir in the vinegar. Return the onion-bean mixture back to the pan and season with salt. Serve warm or at room temperature.

GRILLED BOK CHOY SALAD

Steps:

• Heat a grill to medium-high heat.
• Wash the bok choy, cabbage and scallions and shake to remove the excess water. Grill just until grill marks appear and become aromatic, about 30 seconds to 1 minute. Remove them from the grill to a cutting board. Julienne the bok choy and chop the cabbage. If using curly leaf cabbage. cut into chiffonade. Add the bok choy and the cabbage to a large salad bowl. Cut the scallions on the bias and add them to the bowl. Add the remaining ingredients and toss. Pour the Orange Sesame Balsamic Dressing over the salad, then toss and serve.
• Whisk all the ingredients together in a glass or wooden bowl. Set aside until ready to use.
• Yield: about 1 cup

HEALTHY SPICY STEAMED BABY BOK CHOY

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

CRUNCHY BABY BOK CHOY SALAD

Steps:

• Combine bok choy, scallions, almonds, and sunflower seeds in a large bowl. Set aside.
• In a small bowl combine extra virgin olive oil, sesame oil, honey, soy sauce and red wine vinegar. Whisk together.
• Drizzle the dressing over the salad, toss and enjoy!

BOK CHOY SALAD

Steps:

• Put bok choy, celery, green pepper, bamboo shoots, and pineapple in a salad bowl.
• Combine remaining ingredients and pour over salad; toss.
• Serve at once.

BABY THAT'S GOOD BROCCOLI & BOK CHOY SALAD

Steps:

• In large salad bowl, combine broccoli, bok choy, crushed noodles& green onions.
• In separate bowl whisk together sugar, oil, vinegar, soy sauce& chicken soup seasoning mixes.
• Pour dressing over salad and toss to evenly coat.
• Toss sunflower seeds& almonds on top.
• Toss salad to mix thoroughly.
• Refrigerate 30 minutes to 1 hour before serving.

BOK CHOY SALAD

Steps:

• Combine bok choy and onions and chill.
• Break up the uncooked ramen noodles and combine with the almonds and sesame seeds..
• Mix remaining ingredients.
• Before serving, combine the bok choy and noodle mixtures. Mix together the oil, lemon juice and tamari. Toss the salad with the dressing to coat.

BABY BOK CHOY SALAD

Steps:

• Combine all dressing ingredients in a jar with a tight-fitting lid. Shake well. Set aside until needed.
• Toast slivered almonds in a small pan. After about 1 minute, add the pine nuts and continue to toast both ingredients. Stir constantly so these don't burn. When nice browned, remove from pan and set aside to cool.
• Chop bok choy in 1-inch pieces. Wash well to remove grit. Spin dry, or roll in a tea towel to dry.
• Trim green onions and chop (on the diagonal) into 1-inch pieces (use both white and green bits).
• Toss together bok choy, sliced onions, toasted nuts and several very generous sloshes of dressing. Try to dress this at least an hour before it will be served.
• Sprinkle crisp chow mein noodles on top, stir well and serve.

BABY OCTOPUS AND SQUID WITH BABY BOK CHOY - SALAD

Steps:

• boil and then simmer the octopus and the de-stemmed shitakes in the mixture of water and wine for 15-20 minutes, or until the octopus is tender.
• Add the squid, and do a high simmer for no more than one minute. Do NOT overcook! Gets tough and nasty.
• Drain into colander and run cold water over the octopods and shrooms in the colander to stop the cooking process.
• Cut the octopus and the squid into smaller bite size pieces. Leave the shitake mushroom caps whole unless they are truly enormous.
• Place drained items into a bowl, then add everything else except bok choy and shallot.
• Marinate at least 4 hours, or overnight.
• Immediately before serving, layer out your leaves of bok choy, along with the shallot. Drain the seafood marinate of excess liquid, then ladle this atop the bok choy/shallot layer.
• Alternatively, chop the bok choy and shallot into smaller pieces, and put the drained seafood mixture in the same serving dish, and toss.

BOK CHOY SALAD

Steps:

• For Dressing: prepare the day before. Mix all and microwave 30 seconds to melt sugar. Stir well, cover and refrigerate 24 hours. Stir occasionally.
• Melt butter on stove in a frying pan. Slowly brown almonds over medium. Once they start to brown, break up the ramen noodles in the ramen package. Discard flavoring packet or save for soup. Add ramen to almonds in pan and let them brown. Noodles will still be hard and crunchy, but should get a little bit brown. Set aside.
• Chop bok choy and onions put in large bowl. Add noodles and almonds to bok choy mixture. Stir dressing and add just before serving.

CHINESE EASY BABY BOK CHOY STIR FRY

Steps:

• Add 2 tablespoon oil to a wok, heat over medium-high heat until just to beginning to smoke, add minced garlic, stir-frying for 3 seconds
• Add baby bok choy sections, 1/8 teaspoon salt, keep stir-frying for about 10-15 seconds until cooked through, turn off the heat and tranfer them to a plate.
• Serve immediately.

COLD-SMOKED CHICKEN WITH BABY BOK CHOY AND CASHEW SALAD

Steps:

• Blanch bok choy in a 4- to 6-quart pot of boiling salted water until just wilted but still bright green, about 30 seconds. Drain in a colander, then rinse under cold water to stop cooking and drain well.
• Whisk together vinegar, soy sauce, hoisin sauce, pepper, and five-spice powder in a small bowl, then add oils in a slow stream, whisking until combined. Stir in sesame seeds.
• Toss together chicken, cucumber, cilantro, and 1/3 cup dressing in a bowl.
• Divide bok choy among 4 serving bowls and spoon chicken salad on top. Drizzle with some of remaining dressing and sprinkle with cashews. Transfer remaining dressing to an airtight container and chill for another use.

BABY BOK CHOY WITH OYSTER SAUCE

Steps:

• Stir the oyster sauce, soy sauce, rice vinegar, sesame oil and sugar in a bowl until well combined; set aside. Wash the bok choy well to remove any grit and drain in a colander, leaving some water clinging to the leaves. Halve any large heads lengthwise.
• Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add half each of the garlic and ginger and cook, stirring, until just softened, about 30 seconds. Add half of the bok choy and stir to coat. Cook until the bok choy is crisp-tender at the stem, 4 to 5 minutes; add water, 1 tablespoon at a time, to keep a bit of moisture in the skillet and prevent the garlic from burning. Remove to a platter.
• Add the remaining 1 tablespoon vegetable oil to the skillet and repeat with the remaining garlic, ginger and bok choy. When tender, return the first batch of bok choy to the skillet and heat through. Transfer all the bok choy to the platter and drizzle with the sauce.

BABY BOK CHOY AND AVOCADO SALAD WITH SWEET SOY VINAIGRETTE AND BUTTER ROASTED SESAME CASHEWS

Steps:

• Preheat oven to 350F/180C. Combine the cashews and almonds in a small baking pan. Add butter and sea salt and roast for 15-20 minutes, stirring every 4 minutes until deep golden brown. Place several thicknesses of paper towel on a flat surface and spread out nuts to cool.
• Combine all dressing ingredients in a jar with a tight fitting lid. Close the lid, and shake until well mixed and sugar is dissolved.
• Arrange bok choy decoratively on plates. Scatter with the diced avocado and minced red onion. Drizzle with dressing and finish off with a shower of cashew/sesame mixture.