Bok Choy Edamame Cashew And Orange Rice Food

RICE CAKE SOUP WITH BOK CHOY AND EDAMAME

Steps:

• In a pot, heat oil over medium-high. Add leeks, scallion whites and ginger, and season with salt and pepper. Cook, stirring occasionally, until lightly golden at the edges and softened, 7 to 8 minutes.
• Add chicken stock and bok choy stems, and bring to a boil over high. Reduce the heat and simmer and cook until the broth is flavorful, about 10 minutes. Add rice cakes and simmer until plump, about 8 minutes.
• Add edamame and bok choy leaves and stir until bright green, about 1 minute. Swirl in the beaten eggs in a slow, steady stream, stirring gently to make sure the eggs form long ribbons. Stir in the vinegar; season with salt and pepper. Divide among bowls and top with remaining scallion greens.

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.

BOK CHOY, EDAMAME, CASHEW, AND ORANGE RICE

Steps:

• Combine the rice and 3 1/2 cups water in a medium saucepan. Bring to a boil, then lower the heat. Cover and simmer gently until the water is absorbed, 30 to 35 minutes.
• A few minutes before the rice is done, heat the oil in a stir-fry pan. Add the edamame and bell pepper and stir-fry over medium-high heat for 2 to 3 minutes. Add the bok choy and scallions and continue to stir-fry for 1 to 2 minutes, just until wilted.
• Stir in the cooked rice and sesame oil, mixing well. Season to taste with teriyaki sauce, ginger, and pepper. Stir in the orange sections and cashews and serve at once.
• Menu Suggestions
• Since this dish involves an abundance of diverse ingredients, I like to complete the meal with few additional recipes. Sautéed Tofu (page 62) can be prepared while the rice is cooking. A platter of grape tomatoes and baby carrots round out the meal nicely. If you want to add one more item, steamed broccoli would be just the thing. Or, if time is not an issue, may I suggest upgrading that to Spicy Sesame Broccoli (page 197)?
• nutrition information
• Calories: 289
• Total Fat: 5g
• Protein: 9g
• Carbohydrates: 54g
• Fiber: 5g
• Sodium: 200mg

DUCK MAGRET WITH BOK CHOY AND VEGETABLE FRIED RICE

Steps:

• Prick duck skin all over, heat a non stick fry pan, add duck skin side down and cook until skin is browned and crisp (there will be a lot of fat that drains from skin so keep pouring fat out from time to time).
• Preheat oven to 180°C, place duck on wire rack in baking dish skin side up and bake for 20-25 minutes or until cooked as desired, let breast stand for 5 minutes before serving. I like to turn the grill on for the last few minutes of cooking to really crisp up the skin.
• For The Sauce: Combine both sauces in a pan and heat until hot.
• Bok Choy:.
• Cut ends off bok choy and pull leaves apart.
• Heat oil in pan or work add onions, garlic and ginger stir fry a minute, add sugar, soy, turmeric and bok choy stir fry 3-5 minutes until tender; add coriander stir and serve immediately.
• Vegetable Fried Rice:.
• Heat oils in a wok. Add carrot, celery, mushrooms and pepper stir fry 2-3 minutes.
• Add soy sauce, peas, corn, spinach and sugar stir fry a couple minutes more. Finally add rice and stir fry until thoroughly mixed and heated through serve immediately.
• Serve sliced duck breast with bok choy, fried rice and sauce.

CASHEW CHICKEN AND BABY BOK CHOY

Steps:

• In a small bowl, blend together chicken stock, sherry, soy sauce and cornstarch.
• If cashews are raw: Heat I Tbsp peanut oil in a large skillet.
• Add cashews and cook over moderate heat, stirring, until lightly browned, about 1 minute.
• Using a slotted spoon, transfer the nuts to a plate.
• Leave remaining oil in pan.
• If cashews are roasted and salted, skip to next step.
• Add 1 Tbsp peanut oil to pan.
• Add the white part of the green onions, the ginger, garlic and peppercorns.
• Cook, stirring, for 1 minute.
• Add the sauce.
• Place chicken in a single layer in the skillet and season with salt and pepper.
• Arrange the bok choy in a layer over the chicken.
• Cover and cook until the chicken is cooked through and the bok choy is tender, 5 to 7 minutes.
• Thicken with additional mixture of cornstarch and cold water (1 tsp of each).
• Transfer the chicken, bok choy and sauce to serving platter.
• Garnish with the greens of onions, cashews and serve with steamed rice.

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.

ORANGE-CASHEW CHICKEN AND RICE

Steps:

• Cook rice according to package directions. Meanwhile, drain oranges, reserving 1/2 cup oranges and 2 tablespoons juice (save remainder for another use)., In a small bowl, combine the cashews, broth, soy sauce, teriyaki sauce and reserved juice; set aside. In a large wok or skillet, stir-fry chicken in oil until no longer pink. Add cashew mixture; cook 1 minute longer. Add the bok choy, chives and reserved oranges; cook and stir for 2 minutes., Fluff rice with a fork; serve with chicken mixture.