Bok Choi With Peanuts And Cilantro Food

SESAME SOBA NOODLES WITH CUCUMBER, BOK CHOY, AND MIXED GREENS

Steps:

• Puree first 9 ingredients and 1 teaspoon red pepper in blender until smooth. With machine running, gradually add canola oil through opening in lid. Season dressing to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.
• Cook soba noodles in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Using kitchen shears, cut noodles crosswise in 2 to 3 places. Drizzle noodles in strainer with sesame oil and toss to coat.
• Place greens, bok choy, cucumber, green onions, chopped cilantro, and mint in large bowl. Add 1 teaspoon red pepper, dressing, and noodles; toss to coat. Season to taste with salt and pepper. Garnish with cilantro sprigs and peanuts and serve.

OVEN-ROASTED FLOUNDER WITH BOK CHOY, CILANTRO, AND LIME

Steps:

• Arrange a rack in upper third of oven; preheat to 400°F. Combine scallion, 1/4 cup cilantro, and next 4 ingredients in a small bowl. Whisk in 1 1/2 tablespoons oil. Season cilantro-lime sauce with salt and pepper; set aside.
• Heat remaining 2 tablespoons oil in a large skillet over high heat until shimmering. Working in batches if needed, add bok choy, cut side down, and sear until golden brown, 2-4 minutes per batch. Turn bok choy cut side up and remove pan from heat. Add sake. Season flounder fillets with salt and pepper and arrange in a single layer over bok choy. Roast in oven until fish is just cooked through, 8-10 minutes.
• Spoon sake sauce from skillet into the bottom of 4 shallow bowls, dividing evenly. Add bok choy to each bowl, dividing evenly; top each bowl with 1 fish fillet. Spoon some cilantro-lime sauce over fish and garnish with cilantro sprigs. Serve remaining cilantro-lime sauce alongside for drizzling.

BOK CHOY AND TOASTED PEANUT SALAD

Steps:

• In a bowl, combine bok choy, napa cabbage, carrot, red pepper, mushrooms and chopped coriander. In a small bowl, blend rice vinegar, oil, curry paste, maple syrup, garlic powder and ground ginger. Pour vinaigrette onto salad and combine well. Cover salad with plastic wrap and refrigerate for 30 minutes. Sprinkle with toasted peanuts just before serving. Serve as a side dish. * To toast peanuts, heat a small non-stick skillet over medium heat. Add peanuts and sauté for about 1 minute, or until fragrant and lightly toasted. Variations: Replace toasted peanuts by cashews, sunflower seeds or soy beans. Add tofu cubes for a meal-salad.

CASHEW CHICKEN WITH BOK CHOY

Steps:

• Heat oil in a large skillet or wok. Stir-fry the chicken, celery, red pepper, onion and garlic in stir-fry sauce until chicken is no longer pink, about 5 minutes. , In a small bowl, combine the broth, sherry, cornstarch, salt and pepper until smooth. Stir into skillet. Bring to a boil; cook and stir until thickened, 2 minutes. Add bok choy; reduce heat to medium. Cover and cook until bok choy is tender, 5 minutes. Sprinkle with cashews. Serve with rice.

THAI LIME CHICKEN WITH BOK CHOY

Steps:

• Heat oil in large frying pan; cook chicken in batches until cooked through.
• Meanwhile place fish sauce, lime juice (and zest), sugar, garlic and chilli in a screw-top jar and shake well.
• Boil, steam or microwave bok choy until tender; drain.
• Add lime slices to same frying pan and cook until both sides are browned.
• Divide chicken among service plates.
• The original recipe states to spoon the dressing over the chicken, and top with the onion and cilantro. I prefer to add the dressing and half the onion and cilantro to the pan and deglaze the pan for a minute or two, then spoon it onto the chicken, topping with the remainder of the onion and cilantro.
• Serve with bok choy, lime slices and jasmine rice.

BABY BOK CHOY WITH PEANUT BUTTER NOODLES

Steps:

• Prepare peanut sauce by whisking the first 7 ingredients together (or putting in a jar and shaking).
• Put the pasta on to boil.
• While pasta is cooking, chop your veggies. I prefer them kind of matchstick or julienned.
• Heat the oil in a large skillet.
• Saute onion and garlic. Be careful not to burn them!
• Add bok choy and carrots to the pan and sauté just until the greens wilt.
• Drain the pasta and add it to the pan. Toss with the veggies.
• Pour the peanut sauce over everything and carefully toss.
• Eat hot or at room temperature.
• If you want to get fancy, garnish with chopped peanuts, cilantro, or sesame seeds.

BOK CHOY PESTO WITH CILANTRO AND BLACK SESAME SEED

Steps:

• In a food processor, purée box choy, cilantro, garlic, ginger, lemon juice, salt and pepper until smooth.
• While the machine is running, mix in olive oil and sesame oil until sauce is smooth and creamy.
• Transfer sauce to a bowl and stir in sesame seeds.

BABY BOK CHOY WITH THAI PEANUT SAUCE

Steps:

• Whisk peanut butter, soy sauce, water, Sriracha, lime juice, ginger, and garlic together for sauce and set aside so flavors can mix.
• Heat oil in a large, nonstick saute pan over medium-high heat. Sear the bok choy, cut-sides down, until they are starting to brown, 3 to 4 minutes. Flip them over and continue to cook until browned, 2 to 3 minutes more. Season with salt and pepper.
• Place bok choy on a plate. Drizzle with the sauce and sprinkle with peanuts and cilantro.

STIR-FRIED CHICKEN AND BOK CHOY

Steps:

• Stir together all the ingredients for the sauce and set aside.
• Heat sesame oil in a large wok or skillet over medium-high heat. Add in chicken and cook for 5-7 minutes. Add in bok choy, carrots, and green onions. Stir continuously for 3 minutes and then add into the sauce. Cook until the sauce has coated the chicken and vegetables and heated through.
• Serve with a sprinkle of cilantro and toasted sesame seeds if desired.

EASY BOK CHOY AND CHICKEN CURRY

Steps:

• Cut the chicken into bite size pieces. Dice the potatoes into small cubes. And cut the bok choy into small pieces.
• In a large skillet or dutch oven, heat the oil over medium high heat. Add cinnamon stick, bay leaves, peppercorns and whole cloves. Cook the spices for a minute, or until it's nice and fragrant.
• Add pressed garlic, ginger paste and tomato paste and cook for a minute, stirring. Be careful, as hot oil will splatter. Place the lid, if necessary.
• Add the chicken and cook for 3-4 minutes, until it's nicely browned. Then add potato, bok choy, salt and all the remaining ground spices.
• In a small dish, mix the cornstarch with 2 tablespoons of cold water. Stir it in to the curry. Add 2 cups of water and simmer for about 15 minutes, or until the potatoes are fully cooked.
• Lower the heat to medium low and stir in yogurt. Cook for another 5 minutes. Stir in fresh cilantro and serve with cooked rice.

SPINACH SALAD WITH SEARED BOK CHOY, GINGER AND CILANTRO

Steps:

• 1. In large skillet, heat canola oil over medium-high heat. Add bok choy, green onions, garlic and ginger and cook 2-3 minutes or until bok choy is tender-crisp. Add soy sauce and pepper, stir to coat and cook 1 minute. Remove from heat and stir in cilantro.2. Arrange spinach leaves on serving platter. Spoon bok choy mixture over spinach and serve.Tip: To turn this salad into a complete meal, top it with white, black or pink beans (drained and rinsed), grilled or seared tofu, grilled or roasted chicken breast, or grilled or steamed shrimp.

STIR-FRY CHICKEN WITH BABY BOK CHOY & PEPPERS

Steps:

• Cut the baby bok choy into ½ inch (1.25 cm) pieces cross wise (ie., like cutting celery). Slice red pepper and mince the hot chili pepper (optional). Mince the garlic and fresh ginger. Chop the cilantro. Set all aside separately.
• Cut chicken breast into bite-size pieces about ½ inch (1.25 cm) square. Set aside.
• Cook the brown rice in unsalted water for time specified on package - about 45 minutes.
• Heat oil over medium-high heat for a few minutes in a non-stick pan. Add chicken pieces with the ginger and garlic and stir-fry until the chicken is white and nearly cooked through - about 4 minutes.
• Stir in chicken broth, reserved bok choy, red peppers and hot chili pepper (optional). Sprinkle with the brown sugar and lite tamari. Toss and stir-fry another few minutes until the bok choy is tender-crisp.
• Serve over cooked short-grain brown rice. Garnish with minced cilantro and toasted almonds.

BOK CHOY WITH OYSTER MUSHROOMS

Steps:

• Bring 4 quarts water to a boil in a stockpot or large Dutch oven over high heat; add up to 2 tsp salt (optional). Add bok choy; cook, uncovered, until bright green, about 15 seconds. Drain well; set aside.
• Heat oil in a heavy-bottomed skillet over medium heat. Add celery, garlic, shallot, and ginger; cook, stirring often, until translucent, about 2 minutes. Add mushrooms, jalapeño and tamari; cook, stirring occasionally, until mushrooms soften, 2-3 minutes.
• Chop cooked bok choy and add to skillet; cook, stirring often, until tender, 1-2 minutes. Stir in cilantro, vinegar and salt. Sprinkle with pumpkin seeds; serve with lemon wedges.
• Serving size: 1 c

BOK CHOY AND PINEAPPLE SALAD WITH PEANUT DRESSING RECIPE

Steps:

• For the dressing:Place all of the ingredients except the oil in a blender and blend on high until smooth. With the motor running, slowly stream in the oil until it is fully incorporated; set the dressing aside in the blender.
• For the salad:Cut the bok choy in half lengthwise, rinse it, and dry it. Cut the leaves crosswise into 1-inch-wide ribbons, cut the stalks crosswise into 1/4-inch pieces, and transfer both to a large bowl.
• Add the remaining ingredients, drizzle with the dressing, and toss to combine. Serve immediately.