Bok Choy And Beef Soup Food

SPICY RAMEN WITH BEEF AND BOK CHOY

Steps:

• Combine the beef, hoisin sauce, soy sauce, scallions, half each of the ginger and garlic, and 1/2 teaspoon each salt and pepper in a bowl. Heat 1 tablespoon vegetable oil in a large skillet over high heat. Add the beef mixture and cook, breaking up the meat, until browned, 5 minutes.
• Add the mushrooms to the skillet; cook, stirring, until wilted, 1 to 2 minutes. Transfer the mixture to a bowl. Wipe out the skillet, then heat the remaining 1 tablespoon oil over medium-high heat. Add the remaining ginger and garlic and cook until golden brown and crisp, 2 to 3 minutes; set aside.
• Bring 4 cups water to a boil in a large pot over high heat. Add the bok choy and ramen noodles along with the reserved ramen flavor packet. Cover and cook, stirring halfway through, until the boy choy is wilted and the noodles are tender, about 4 minutes. Add the beef-mushroom mixture to the pot and toss to combine. Top each serving with the ginger-garlic mixture and the sliced chile.

STIR-FRIED BEEF WITH BOK CHOY

Steps:

• Trim fat from beef; cut beef with grain into 2-inch strips.
• Cut strips across grain into 1/8-inch slices.
• Toss beef, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1 teaspoon salt, the sugar, soy sauce and white pepper in glass or plastic bowl.
• Cover and refrigerate 30 minutes.
• Separate bok choy leaves from stems.
• Cut leaves into 2-inch pieces; cut stems diagonally into 1/4-inch slices (do not combine leaves and stems).
• Cut green onions into 2-inch pieces.
• Mix 2 tablespoons cornstarch and the water.
• Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok.
• Add 3 tablespoons vegetable oil; rotate wok to coat side.
• Add beef, gingerroot and garlic; stir-fry until beef is brown, about 3 minutes.
• Remove beef from wok.
• Add 3 tablespoons vegetable oil to wok; rotate to coat side.
• Add bok choy stems; stir-fry 1 minute.
• Stir in bok choy leaves and 1/8 teaspoon salt.
• Stir in chicken broth; heat to boiling.
• Stir in cornstarch mixture; cook and stir until thickened, about 15 seconds.
• Stir in beef and oyster sauce; heat to boiling.
• Garnish with green onions.

BOK CHOY WITH BEEF

Steps:

• Cut beef crosswise (across the grain) into 1/4-inch-thick slices, then cut slices into 1/2-inch-wide strips.
• Make marinade and marinate meat:
• Stir together marinade ingredients in a medium bowl until sugar is dissolved.
• Add beef, tossing to coat, and marinate 30 minutes to 1 hour.
• Blanch bok choy:
• Separate bok choy into individual leaves and halve crosswise, keeping stems and leaves separate. Cook stems in a large pot of boiling water 15 seconds, then add leaves and cook 15 seconds more. Drain in a colander, then rinse with cold water to stop cooking and drain well.
• Fry beef:
• Stir together soy sauce, Sherry, and vinegar.
• Heat vegetable oil in a 12-inch heavy skillet over moderate heat until a deep-fat thermometer registers 400°F.
• Add beef to hot oil with tongs (discard marinade) and cook, stirring carefully, until slices separate, about 1 minute. Transfer beef with tongs to a colander and drain.
• Stir-fry beef and bok choy:
• Reserve 3 tablespoons oil from skillet and discard remainder. Heat reserved oil in skillet over moderately high heat until hot but not smoking, then stir-fry garlic and ginger until fragrant, about 30 seconds. Add beef, soy mixture, and bok choy and stir-fry until sauce is simmering and mixture is just heated through, about 1 minute. Serve immediately.

BOK CHOY NOODLE SOUP

Steps:

• Trim and wash green onions. Chop white parts into small pieces. Reserve green parts whole.
• Peel and sliver ginger. Peel and mince garlic.
• Heat cooking oil in soup pot over medium-high heat.
• When oil is hot add the white parts of the green onions, garlic, ginger and Chinese five spice powder.
• Saute until aromatics soften, but do not color.
• Add vegetable stock.
• Turn heat up to high and bring to a boil, then reduce to a simmer.
• Place shiitake pieces in a bowl and spoon some of the hot stock over them. Let sit.
• In a separate pot, bring three quarts of water to the boil.
• Clean baby bok choy and slice each head into two or three pieces, vertically.
• Put baby bok choy in boiling water for 1 1/2 - 2 minutes. Remove with a slotted spoon and refresh under cold water.
• Cook noodles in boiling water according to package directions.
• While noodles cook squeeze broth from mushroom pieces and add to stock.
• Chop mushrooms into small pieces and add to stock.
• Slice green onion tops into thin slices diagonally. Reserve.
• To serve: Place 1/4 of noodles in a large bowl. Add 1/4 of bok choy. Ladle in 1/4 of stock. Top with green onions.
• Optional toppings: shredded toasted nori, grated fresh ginger, roasted pork, tofu, poached egg, etc.

BEEF AND BOK CHOY HOT POT

Steps:

• Combine the water, beef broth, rice vinegar, soy sauce, brown sugar, and cinnamon.
• Mix well and set aside.
• Heat vegetable oil in a large pot over medium-high heat; add beef, browning on all sides.
• Add broth mixture along with the green onions, garlic and ginger.
• Bring to a boil.
• Cover and reduce heat.
• Simmer for 1 1/2 hours or until beef is tender.
• Stir in bok choy and carrots; cook for 5 minutes or until tender.
• Serve beef mixture over hot rice noodles.

BEEF AND BOK CHOY

Steps:

• Wash the bok choy and drain it. Cut the leaves into thin strips.
• Heat 1 tablespoon oil in a frying pan or wok; add the garlic and stir-fry for 30 seconds.
• Heat the remaining oil; add the meat in small batches and stir-fry for 3 minutes over high heat until the meat has browned but is not cooked through. Remove the meat from the pan.
• Stir-fry the bok choy for 30 seconds or until it is just wilted.
• Add the meat, soy sauce and sherry.
• Sir-fry for 2 to 3 minutes or until the meat is tender.
• Add the basil and sesame oil and toss well.
• Serve immediately.
• Garnish with strips of red pepper, if desired.

CHICKEN AND BOK CHOY SOUP

Steps:

• Chop the onion and garlic in the food processor.
• Fry the onion and garlic in the oil.
• Chop the chicken breast into cubes and then add to the food processor and pulse to get ground/minced chicken. Alternatively, you can buy chicken mince and chop the onion finely. I like to know what has gone into my chicken mince!
• Add to the onion and stir to brown the chicken.
• Add the vegetable stock (you could use chicken stock if you have it), a good pinch of salt, grind of pepper and the soy sauce.
• Twist the leaves off the Bok Choy (I find that easier and quicker than chopping them).
• Rinse any dirt off the ribs and chop coarsely. Add to the soup.
• Simmer for 10 minutes.
• Roughly chop the leaves and add to the soup.
• Simmer for another 2 minutes.
• Serve.

SPICY BEEF WITH SHRIMP AND BOK CHOY

Steps:

• Whisk rice wine, oyster sauce and cornstarch in a small bowl until the cornstarch is dissolved.
• Heat 2 teaspoons oil in a large nonstick skillet or wok over medium-high heat.
• Add beef and crushed red pepper to taste; cook, stirring, until the beef begins to brown, 1 to 2 minutes.
• Add shrimp and continue to cook, stirring, until the shrimp is opaque and pink, 1 to 2 minutes.
• Transfer the beef, shrimp and any juices to a plate.
• Heat the remaining 2 teaspoons oil over medium-high heat in the same pan.
• Add bok choy and cook, stirring, until it begins to wilt, 2 to 4 minutes.
• Stir in the cornstarch mixture. Return the beef-shrimp mixture to the pan and cook, stirring, until heated through and the sauce has thickened slightly, about 1 minute.