Baby Thats Good Broccoli Bok Choy Salad Food

EASY ROASTED BOK CHOY RECIPE

Steps:

• Heat oven to 450F/232C. Line a large baking sheet with foil and spray with cooking spray/oil. Parchment paper is fine too if it can withstand a very high heat.
• PREPARE BOK CHOY AND BROCCOLI: Cut 1/2 inch/1.27 cm off white bult ends of boy choy. Separate stems (or cut baby bok choy in half lengthwise if using regular bok choy). Tear off any partial leaves that are wilted or brown. If adding broccoli, cut stems off and cut florets in half or into smaller pieces.
• MIX WITH SEASONINGS: Lay bok choy and broccoli in a single layer on pan. Drizzle with oil. Sprinkle with garlic powder, salt and pepper and red pepper flakes (if using). Toss with hands to coat veggies evenly and spread out in single layer.
• ROAST, DRIZZLE AND SERVE: Roast for 6 minutes or until slightly browning. If you prefer more char or caramelization, continue roasting another 4-5 minutes, but vegetables will be softer. Remove from oven. Transfer to platter. Drizzle with balsamic reduction and sprinkle with toasted sesame seeds. Garnish with lemon juice or zest if desired.

BOK CHOY SALAD

Steps:

• In a large bowl, combine bok choy and green onions; set aside. Save seasoning packet from ramen noodles for another use. In a large skillet, saute the noodles, almonds and sunflower kernels in butter until browned, about 7 minutes. Remove from the heat; cool to room temperature. Add to bok choy mixture., In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Just before serving, drizzle over salad and toss to coat.

BOK CHOY AND BROCCOLI SALAD

Steps:

• In a medium bowl, combine bok choy, broccoli, green onions and almonds.
• In a small bowl, whisk together remaining ingredients.
• Toss dressing with vegetables and serve.

SAUTéED BABY BOK CHOY

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.

BOK CHOY SALAD

Steps:

• In large pan melt butter and add sesame seeds, sugar, broken ramen noodles, almonds.
• Brown and set aside to cool. After cooled, break up and set aside in small bowl.
• Wash and chop bok choy (smaller is better) and green onions in large salad bowl.
• Dressing
• Mix vegetable oil, red wine vinegar, sugar, and soy sauce.
• Just prior to serving the salad, (plan for this salad to be the last thing you pull together for the event), mix bok choy and ramen noodles mixture. Drizzle dressing over salad or pass dressing around in small bowl.

SAUTEED BOK CHOY AND BROCCOLI

Steps:

• Cut white stalks from bok choy; slice into 1-inch pieces. Coarsely chop green leaves.
• Peel stalks from broccoli; slice 1/4 inch thick. Cut florets into bite-size pieces.
• In a large skillet, boil 1/2 cup water. Add bok choy stalks and broccoli; cover. Simmer over medium-low until broccoli is bright green, 5 to 7 minutes. Uncover; cook on high until water evaporates, 2 to 4 minutes.
• Add bok choy leaves, oil, and garlic. Cook, tossing often, until garlic is fragrant, 2 minutes.
• Press ginger in a sieve over skillet to release juices. Stir in soy sauce.

BABY BOK CHOY SALAD

Steps:

• In a small bowl, whisk together vinegars, oil, soy sauce, and sugar. Set aside.
• Melt the butter over med. heat in a small skillet.
• Crush the ramen noodles while still in packaging, and add to the butter along with the almonds and sesame seeds.
• Saute until everything is golden brown.
• Remove from heat.
• Chop bok choy and green onions and add to a large bowl.
• Just before serving, sprinkle with the noodle mixture and dressing, and toss 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.

APPLE BOK CHOY SALAD

Steps:

• Chop bok choy and set aside in a large bowl. If you haven't worked with bok choy before, see Anne Sainz's notes above.
• Place cashews, milk, vinegar, raisins and mustard in food processor or high powered blender and combine until smooth.
• Add apple, carrot and onion and process until chopped fine.
• Add processed mixture to bok choy and mix well.

STEAMED BABY BOK CHOY AND BROCCOLI

Steps:

• Cut broccoli head into florets and stems into bite sized pieces.
• Cut the leaves off the bok choy and cut the stems into bite sized chunks.
• Steam the broccoli and the stems of the bok choy in half a cup of boiling water for 5 minutes or until they are bright green.
• Remove lid and boil water out.
• Add garlic and oil and stir well.
• Add bok choy leaves.
• Cover pot briefly til leaves just wilt.
• Add ginger and soy sauce.
• Stir, then serve.

YUMMY BOK CHOY SALAD

Steps:

• In a glass jar with a lid, mix together olive oil, white vinegar, sugar, and soy sauce. Close the lid, and shake until well mixed.
• Combine the bok choy, green onions, almonds, and chow mein noodles in a salad bowl. Toss with dressing, and serve.

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.