Bok Choy Broccoli Stir Fry Food

BOK CHOY & BROCCOLI WITH SZECHUAN SAUCE

Steps:

• Sauce: Place all of the sauce ingredients in a blender and puree until smooth.
• Vegetables: Trim 1/8 inch from bottom of bok choy, then quarter lengthwise and thinly slice crosswise.
• In a large wok or skillet, heat the vegetable oil over high heat. Add the broccoli and stir-fry 2 minutes. Add the bok choy and stir-fry 4 minutes until the ribs are crisp-tender..Add the green onions; stir-fry 15 seconds longer.Serve immediately, drizzled with the sauce.

BROCCOLI AND BOK CHOY STIR-FRY

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.

BOK CHOY-BROCCOLI STIR-FRY

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.

BROCCOLI CASHEW STIR-FRY

Steps:

• In a small bowl, mix together all ingredients for the sauce. Set aside.
• Heat a large fry pan or wok over medium-high heat. Add cashews and roast for 2 to 3 minutes. Stirring frequently. Careful not to burn them. Set aside with the green parts of the green onion.
• In the same pan, add the sesame oil and heat over medium-high heat. Add the white parts of the green onion, broccoli and mushrooms. Sauté for about 5 minutes or until broccoli is starting to become tender. Add a few tablespoons of water, if needed, to stop browning or burning.
• Add the snow peas and bok choy and sauté for 2 minutes.
• Add the sauce and sauté for about 3 to 5 minutes or until the sauce thickens. Remove from heat and add in the cashews and green parts of the green onion.
• Serve immediately with brown rice.

BEEF BROCCOLI AND BOK CHOY

Steps:

• Place the sliced round steak in a shallow bowl and toss with the corn starch, 1 teaspoon salt, and ½ teaspoon black pepper. Set aside.
• Place the prepared carrots, broccoli and onion in a large bowl. Set aside.
• Place the prepared bok choy into a large bowl. Set aside.
• In a medium bowl whisk together the soy sauce, hoisin sauce, teriyaki sauce, rice wine vinegar, and the ginger. Set aside.
• Heat 1 tablespoon of oil over high heat in the wok. Add in the broccoli, carrots and onion and stir occasionally for approximately 4-5 minutes. Remove the partially cooked vegetables with a large slotted spoon to an awaiting bowl. Keep warm.
• Heat another 1 tablespoon oil in the pan and add in the bok choy, garlic and water chestnuts. Cook stirring occasionally for 2-3 minutes. Remove the partially cooked bok choy with a large slotted spoon to an awaiting bowl. Keep warm.
• Add the final 1 tablespoon oil to the heated wok and add the prepared beef, stirring occasionally (approximately 3-4 minutes).
• Add all the partially cooked vegetables back into the wok along with the soy/teriyaki sauce, and the red pepper flakes (if desired). Season with the remaining salt and pepper, or to taste.
• Cook, stirring frequently until everything is heated through (approximately 2-3 minutes).
• Serve by spooning the beef and vegetables over prepared brown rice.

STIR-FRIED CHICKEN AND BOK CHOY

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.

STIR FRIED BOK CHOY

Steps:

• Cut 1/2 to 1 inch slice off the root-end of bok choy; discard stem. Cut stalks diagonally into 1/8-inch pieces; cut or tear leaves into bite-sized pieces.
• Heat oil and butter in a skillet over medium heat; add onion, cashews, garlic, bok choy, Chinese five-spice, and sugar to the hot oil-butter mixture. Cook and stir bok choy mixture until tender, 8 to 10 minutes.

STIR-FRY BOK CHOY WITH RED PEPPER AND BROCCOLI

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.

STIR FRY BOK CHOY

Steps:

• Get wok hot.
• Add olive oil, onion, ginger, garlic, salt and red pepper flakes, saute for a few minutes.
• Add chicken broth and lemon juice.
• Add bok choy and stir on high till done.

PORK AND BOK CHOY STIR FRY

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.

ASIAN BOK CHOY STIR FRY

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.

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.

MIGHTYRO'S BOK CHOY-LEEK-NOODLE STIR FRY

Steps:

• .Heat oil in wok or fry pan. Stir fry white parts of bok choy and leeks until almost tender.Add water and noodles. Cook until noodles are almost tender. Add green parts of boy choy and stir fry sauce. Cook until sauce is thicken. If it gets to thick, add a small bit of water to loosen up.

BOK CHOY STIR FRY

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.