Bok Choy Broccoli Stir Fry Food

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STIR-FRY BOK CHOY WITH RED PEPPER AND BROCCOLI



Stir-Fry Bok Choy with Red Pepper and Broccoli image

Provided by A Family Feast

Categories     side dish

Time 35m

Number Of Ingredients 8

1-2 pounds Bok Choy (about 4-8 cups depending on size of head)
1 pound broccoli
½ cup water
1 large red bell pepper cut into short thick strips
2 tablespoons canola oil
1 ½ tablespoons garlic, minced
1 tablespoon ginger, grated fine (to a paste consistency)
3 tablespoons soy sauce

Steps:

  • Cut Bok Choy white stems into one-inch pieces. Cut leaves into shreds but keep separate from white stems
  • Remove stalk from broccoli and peel off outer skin, then cut into slices. Break up broccoli into small florets. Keep florets separate from the stalks.
  • In a wok or large skillet, heat the water to boiling then add the bok choy stems and the broccoli stalks and lower to a simmer covered. Simmer for four minutes then add red bell peppers and broccoli florets.
  • Uncover and raise heat to high and cook just until vegetables are tender, about four more minutes. Try not to overcook**, they need to be a bit crunchy.
  • Add the bok choy leaves along with oil, garlic and ginger and toss and cook for just a minute.
  • Add soy sauce, toss and serve.

BROCCOLI AND BOK CHOY STIR-FRY



Broccoli and Bok Choy Stir-Fry image

This is one of the nicest bok choy recipes. It is a vegetable stir fry that combines bok choy and broccoli with seasonings that you often find in Chinese recipes - things like green onions, rice wine vinegar, garlic and ginger. So good.

Provided by Karen Ciancio

Categories     Side Dish

Time 18m

Number Of Ingredients 11

1/2 cup seasoned rice wine vinegar
2 tablespoons less-sodium soy sauce
1 teaspoon no-salt seasoning blend
2 tablespoons green onions (chopped)
1 tablespoon ginger root (peeled and minced )
1 clove garlic (minced)
2 teaspoons sesame oil
2 1/2 cups broccoli (cut into florets)
2 1/2 cups bok choy (chopped)
1 cup snow peas ( or sugar snap peas)
2 tablespoons sesame seeds (toasted (optional))

Steps:

  • In a small bowl, stir together the vinegar, soy sauce, seasoning blend, green onions, ginger root and garlic. Set the mixture aside.
  • In a large skillet, heat the oil over medium heat. Add the broccoli and stir-fry for 4 minutes. Add the vinegar mixture and bok choy. Stir-fry for 3-5 minutes or until the vegetables are crisp-tender.
  • Sprinkle the stir fry with sesame seeds and serve.

Nutrition Facts : Calories 92 kcal, Carbohydrate 9 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Sodium 323 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

BOK CHOY, BROCCOLI AND MUSHROOMS STIR FRY



Bok Choy, Broccoli and Mushrooms Stir Fry image

Bok choy, broccolini, mushrooms - this nutritional dense trio is made in heaven. Add some Asian flavors. This bok choy stir fry is a super easy recipe.

Provided by Claudia Curici

Yield 2

Number Of Ingredients 14

1 tablespoon toasted sesame oil
1 thumb size ginger, grated
3 grated garlic cloves
1 bunch broccolini, chopped in big chunks
1 bunch baby bok choy
12 medium shiitake mushrooms, stems removed, sliced in big chunks
1 bunch fresh cilantro, chopped
few spring onions, chopped in 1 1/2 inch length
1 tablespoon sesame seeds
1 tablespoon coconut aminos
1 teaspoon fish oil
1 teaspoon rice vinegar
fresh lime
salt and pepper to taste

Steps:

  • Heat the toasted sesame oil on medium heat in a pan.
  • Add the grated garlic and ginger and stir well, for about one minute, making sure the garlic and ginger don't burn.
  • When the aromatics are fragrant, add one tablespoon of water and add the sliced shiitake mushrooms, cook for about 5 minutes or until the mushrooms become fragrant.
  • Add the broccolini and bok choy.
  • Drizzle the veggies with coconut aminos, fish oil, and rice vinegar. Cook for about 5 minutes, stirring occasionally.
  • Finish with sesame seeds, sliced spring onion, and chopped cilantro, salt and pepper to taste.
  • Serve with fresh lime juice.

Nutrition Facts :

BOK CHOY STIR-FRY



Bok Choy Stir-Fry image

This is a wonderful side dish for an Asian style entree. Bok choy has a wonderful, crisp texture that is reminiscent of celery. You can easily add shrimp or chicken to make a main dish, but I recommend doubling the sauce if you do so. Simple and yummy:)

Provided by Manda

Categories     Greens

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
2 -3 cloves garlic, minced
1/4 teaspoon ground ginger
1/4 teaspoon ground black pepper
4 cups bok choy, thinly sliced
1 chicken bouillon cube, dissolved in 1/2 c. water
1/4 cup soy sauce
1 teaspoon granulated sugar
1 tablespoon cornstarch

Steps:

  • Heat oil in saucepan over medium heat.
  • Add garlic, ginger, black pepper, and bok choy.
  • Stir fry about 3 min.
  • In bowl, combine dissolved boullion and water, soy sauce, sugar, and cornstarch.
  • Whisk well.
  • Add cornstarch mixture to skillet and stir fry until sauce thickens and cabbage is tender, about 3 min.
  • Serve hot.

BOK CHOY STIR FRY



Bok Choy Stir Fry image

This quick and easy recipe for bok choy stir fry goes nicely with any meat. I like to add 1/4 teaspoon chicken soup base (such as Penzey's®) to the hot bok choy. You can substitute 1/4 teaspoon ground ginger for the fresh ginger, if desired.

Provided by fred

Categories     Side Dish     Vegetables

Time 10m

Yield 2

Number Of Ingredients 5

1 tablespoon olive oil
1 clove garlic, minced, or more to taste
1 teaspoon minced fresh ginger root
5 heads baby bok choy, ends trimmed and leaves separated
2 tablespoons water

Steps:

  • Heat olive oil in a large skillet over high heat. Cook and stir garlic and ginger in hot oil until fragrant, about 30 seconds. Stir bok choy into garlic mixture, add water, cover the skillet, and cook until bok choy wilts and is desired texture, about 2 minutes.

Nutrition Facts : Calories 95.2 calories, Carbohydrate 6.1 g, Fat 7.3 g, Fiber 2.6 g, Protein 3.9 g, SaturatedFat 1 g, Sodium 163.5 mg, Sugar 3 g

SAUTEED BOK CHOY AND BROCCOLI



Sauteed Bok Choy and Broccoli image

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

1 pound bok choy
1 pound broccoli
2 tablespoons canola oil
1 garlic clove, chopped
1 tablespoon finely grated fresh ginger
1 to 2 tablespoons soy sauce

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

STIR-FRIED CHICKEN AND BOK CHOY



Stir-Fried Chicken and Bok Choy image

No need for a wok here. You can use a flat-bottomed skillet or sauté pan instead, the bigger the better. You want as much surface area as possible to get as hot as possible, so preheat the pan for at least five minutes before adding the oil. There should be a forbidding amount of smoke when the ingredients hit the pan (open the windows and turn on the fan before you start). That will give you the deepest sear. Stir-fries are infinitely variable, and you can change up this recipe by using beef or pork, and other green vegetables (asparagus, broccoli, mustard greens, cabbage, spinach or thinly sliced green beans) substitute nicely for the bok choy. Make a version of this dish once or twice and you'll have a reliable and delicious alternative to takeout.

Provided by Melissa Clark

Categories     dinner, easy, lunch, quick, main course

Time 30m

Yield Serves 2 to 3

Number Of Ingredients 13

2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 1/2 tablespoons sesame oil
2 teaspoons light brown sugar
3/4 pound boneless chicken thighs, cut into 1/2-inch strips
2 tablespoons finely chopped gingerroot
2 cloves garlic, finely chopped
3 tablespoons peanut or vegetable oil
1/2 pound bok choy (1 head), trimmed and thinly sliced
2 leeks (1/2 pound), halved lengthwise and thinly sliced
Pinch chile flakes
Salt, as needed
Cooked rice, for serving

Steps:

  • In a medium bowl, whisk together soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the chicken, along with half the ginger and half the garlic. Let stand 20 minutes.
  • Heat a large, 12-inch skillet over high heat until extremely hot, about 5 minutes. Add 1 tablespoon peanut oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate.
  • Add the remaining peanut oil to the skillet. Add the bok choy and cook 1 minute. Stir in the leeks and chili flakes; cook, tossing frequently until bok choy and leeks are tender, about 1 minute. Stir in the marinade and a pinch of salt. Move vegetable mixture to the border of the pan. Add remaining ginger and garlic to center of pan and cook, mashing lightly, until fragrant, about 30 seconds. Return chicken to skillet and combine with ginger, garlic, and vegetables. Serve immediately, over rice.

Nutrition Facts : @context http, Calories 488, UnsaturatedFat 30 grams, Carbohydrate 11 grams, Fat 40 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 731 milligrams, Sugar 4 grams, TransFat 0 grams

PORK AND BOK CHOY STIR FRY



Pork and Bok Choy Stir Fry image

I was very excited when this recipe of mine got "runner up" status in one of Taste of Home's Light & Tasty's contests in 2004. It's a great and easy recipe to prepare. Serve over rice or noodles.

Provided by Parsley

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 teaspoons cornstarch
1 1/2 teaspoons sugar
1/4 cup white wine
3 tablespoons light soy sauce
1 lb boneless pork loin, cut into 1-inch strips
4 teaspoons canola oil
1 cup thinly sliced carrot
2 garlic cloves, minced
1 teaspoon ground ginger
1 1/2 lbs bok choy, thinly sliced

Steps:

  • In a mixing bowl, combine cornstarch and sugar. Stir in white wine and soy sauce until smooth; set aside.
  • In a large nonstick skillet or wok, stir fry pork in canola oil until lightly browned. Add carrots, garlic and ginger; stir-fry for 2 minutes.
  • Add bok choy to skillet and stir-fry until bok choy is wilted.
  • Stir soy sauce mixture and add to skillet. Bring to a boil; cook and stir 2 minutes or until sauce is thickened.
  • Serve with rice or noodles.

BOK CHOY-BROCCOLI STIR-FRY



Bok Choy-Broccoli Stir-Fry image

Make and share this Bok Choy-Broccoli Stir-Fry recipe from Food.com.

Provided by ratherbeswimmin

Categories     Greens

Time 37m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons vegetable oil
1 medium onion, thinly sliced
1 tablespoon freshly grated gingerroot
2 cloves garlic, minced
1/2 teaspoon salt (to taste)
1/4 teaspoon red pepper flakes (to taste)
3 cups sliced fresh broccoli florets
1 -1 1/2 lb bok choy, coarsely chopped
2 tablespoons lemon juice
1 1/2 teaspoons sugar

Steps:

  • Heat oil in a large skillet or wok over medium-high heat.
  • Add onion, ginger, garlic, salt, and red pepper flakes; stir-fry for 2 minutes.
  • Add in broccoli and bok choy; stir-fry for 1-2 minutes.
  • Add lemon juice and sugar; stir-fry 3 minutes or until crisp-tender.

Nutrition Facts : Calories 74.9, Fat 4.9, SaturatedFat 0.6, Sodium 253.7, Carbohydrate 7.2, Fiber 1.1, Sugar 2.9, Protein 2.5

ASIAN BOK CHOY STIR FRY



Asian Bok Choy Stir Fry image

Straw mushrooms, snow peas and bok choy make this an authentically Asian stir-fry my family will love!

Provided by Anonymous

Categories     Trusted Brands: Recipes and Tips     Land O'Lakes, Inc.

Time 30m

Yield 4

Number Of Ingredients 7

3 squares Land O'Lakes® Teriyaki Saute Express®
1 (14 ounce) package chicken breast tenders, cut into bite-sized pieces
1 cup snow peas, trimmed, cut in half
½ cup sliced onion
1 (15 ounce) can whole straw mushrooms, drained
1 (8 ounce) can sliced water chestnuts, drained
3 cups sliced bok choy

Steps:

  • Melt 2 Saute Express® squares in 12-inch nonstick skillet over medium heat; add chicken. Cook, stirring often, 5 to 6 minutes or until golden brown and cooked through. Remove from pan; keep warm.
  • Melt remaining Saute Express® square in same skillet over medium heat; add snow peas, onion, mushrooms and water chestnuts. Cook 2 to 3 minutes or until onion and snow peas are crisply tender; add bok choy. Cook 3 to 5 minutes or until greens are wilted and stems are crisply tender.
  • Add chicken; toss lightly.

Nutrition Facts : Calories 392 calories, Carbohydrate 22.7 g, Cholesterol 113.1 mg, Fat 16.2 g, Fiber 5.5 g, Protein 39.4 g, SaturatedFat 7.5 g, Sodium 1059.1 mg, Sugar 3.6 g

SPICY STIR-FRIED TOFU WITH BOK CHOY OR BABY BROCCOLI



Spicy Stir-Fried Tofu With Bok Choy or Baby Broccoli image

This is a really basic stir-fry that I found on nytimes.com "recipes for health". Simple flavors, few ingredients, healthy.... I like to serve this over quinoa but you could use rice or noodles with equal success. When browning the tofu, I add some extra chili paste and fresh ginger to the pan for flavor. After it's done and draining on paper towels, I sprinkle it with some kosher salt. The result is far from bland tofu! It's also good to keep some extra soy sauce and hot sauce on the table so that eaters can season to taste. Also, freezing tofu and then thawing it before you cut it up gives it a chewier firmer texture that I really enjoy.... Cheers to healthy eating!

Provided by JungleLove

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb firm tofu, thoroughly patted dry, cut into pieces 1/2in thick and 1in long
2 tablespoons canola oil or 2 tablespoons peanut oil
1 red bell pepper, seeded and cut into thin strips
2 garlic cloves, minced
1 tablespoon fresh ginger, minced
4 scallions, white and light green parts separated from the dark green, chopped
1 lb bok choy or 1 lb baby broccoli, chopped into stir-fry sized pieces
2 tablespoons soy sauce
1 teaspoon asian chili paste, such as sambal oelek
salt
1/4 cup water
1 tablespoon toasted sesame seeds (optional)

Steps:

  • Heat 1 tablespoon of the oil over medium-high heat in a large, heavy nonstick skillet or wok, and stir-fry the tofu until lightly colored. Remove from the heat, and drain on paper towels. (See description for flavoring ideas).
  • Add the remaining oil to the pan, then add the red pepper. Stir fry for three minutes, and add the garlic, ginger and the light part of the scallions. Stir-fry for about 15 seconds, then add the bok choy or baby broccoli.
  • Stir-fry for about one minute, until coated with oil and beginning to wilt, and add the water. Cook, stirring, until the water evaporates, about two to three minutes, and stir in the tofu, the soy sauce and chili paste. (I had a hard time evaporating the water and ended up pouring it out of the pan before adding the soy, chili paste, and tofu.).
  • Stir-fry for a couple of minutes, until the ingredients are well seasoned. Remove from the heat, sprinkle on the green part of the scallions (and maybe sesame seeds) and serve.

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