SAUSAGE AND BOK CHOY STIR-FRY
You are only 4 ingredients and 30 minutes away from a delicious meal! Serve with rice or mashed potatoes.
Provided by karamelized
Categories Main Dish Recipes Stir-Fry
Time 23m
Yield 6
Number Of Ingredients 4
Steps:
- Heat oil in a large skillet over medium-high heat. Add onion; saute until translucent, about 5 minutes. Add sausage; cook until browned, 2 to 3 minutes. Add bok choy; cook until wilted, about 1 minute.
Nutrition Facts : Calories 296.2 calories, Carbohydrate 4.7 g, Cholesterol 41.8 mg, Fat 24.2 g, Fiber 1.1 g, Protein 15 g, SaturatedFat 7.6 g, Sodium 972.5 mg, Sugar 3 g
VEGETABLE FRIED RICE WITH CHINESE SAUSAGE
Dried Chinese sausage adds depth to this fried rice with bok choy, carrots and snow peas.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop onto a plate.
- Add the remaining tablespoon oil, then add the sausage and stir-fry until golden about 2 minutes. Add the bok choy, carrots, snow peas, garlic, ginger, Shaoxing and 1/4 teaspoon salt and stir-fry until crisp- tender, about 2 minutes.
- Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the sesame oil, sprinkle with the scallions and serve.
SLOW-COOKER CHINESE BEEF AND BOK CHOY
Provided by Food Network Kitchen
Categories main-dish
Time 8h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the leeks, garlic, ginger and jalapeno in a 7-quart slow cooker. Sprinkle in the flour and toss to coat. Nestle the meat in the vegetable mixture. Whisk the hoisin sauce, rice wine, soy sauce, brown sugar and 1/3 cup warm water in a bowl; pour over the meat.
- Cover and cook on low, 7 1/2 hours. Remove the meat to a cutting board and thinly slice against the grain; remove and discard the garlic and ginger. Return the meat to the slow cooker along with the bok choy. Increase the heat to high and cook, uncovered, until the bok choy wilts, about 5 minutes. Serve with the rice.
CHINESE CABBAGE (BOK CHOY) AND PORK MEATBALL SOUP
This came from a recent edition of She Knows Low Carb magazine. This is my modification. Less than 5 gm. of carbs per serving. Makes 12 servings.
Provided by Barbara Polowetz
Categories Pork
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Meatballs:.
- Combine pork, scallions, ginger, sesame oil, eggs, and sea salt and shape into 35-40 meatballs.
- Soup:.
- Boil the chicken stock with the slices of fresh ginger.
- Add the raw meatballs and simmer for 20 minutes.
- Add the bok choy and simmer until done, about 10 more minutes.
BOK CHOY
This is a DELICIOUS recipe for Bok Choy to be used as a vegetable side dish. It is VERY LOW IN CARBS & SUGARS, PERFECT FOR DIABETICS!
Provided by Alan Leonetti
Categories Greens
Time 27m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Tear the Bok Choy leaves apart. Cut the leaves from the stems. Cut the stems into thin strips.
- Drop the cut stems into a pot of a quart of boiling salted water. Reduce heat to a simmer, and simmer until the stems are tender.
- Drain the water.
- Add the leaves and the rest of the ingredients and stir-fry until the leaves are wilted, and then serve.
Nutrition Facts : Calories 81.9, Fat 6.9, SaturatedFat 1, Sodium 768.1, Carbohydrate 3.9, Fiber 0.7, Sugar 0.6, Protein 1.8
SAUTEED BOK CHOY AND BROCCOLI
This healthy side dish features a trio of Asian flavors -- garlic, ginger, and soy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables Bok Choy Recipes
Time 25m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 65 g, Fat 4 g, Protein 2 g
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