Bok Choy Sauce Food

SPICY BOK CHOY IN GARLIC SAUCE

Steps:

• Trim off the ends of the bok choy and chop, keeping the white parts separate from the green as they will need to cook longer. Rinse and spin or pat dry. Set aside.
• In a small bowl or cup, stir together the vegetable oil and sesame oil. In a separate larger bowl, stir together the water, ginger, garlic, oyster sauce, soy sauce, brown sugar and red pepper flakes. Set this aside.
• Heat the oil in a large skillet or wok over medium-high heat. Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green. When stems are almost cooked, add the leaves; cook and stir until leaves are wilted, 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish. Pour the sauce into the skillet or wok, and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss lightly to coat.

BABY BOK CHOY WITH OYSTER SAUCE

Steps:

• Combine soy sauce, oyster sauce, sugar and rice vinegar in a bowl and set aside.
• Heat oil in a skillet or wok set over high heat. When it shimmers, add garlic, then bok choy, and stir-fry for 2 minutes. Add 2 to 3 tablespoons water to the skillet or wok, then cover it and allow to cook for 2 to 3 minutes more, until bok choy has softened nicely at its base.
• Remove bok choy from the skillet or wok and place it on a warmed platter. Drizzle the reserved sauce over the greens and serve.

BOK CHOY WITH VEGETABLES AND GARLIC SAUCE

Steps:

• Heat peanut oil in a large nonstick skillet over medium-low heat. Cook garlic and ginger until fragrant, about 1 minute. Add vegetable broth and water. Cover and cook until garlic and ginger are very soft, about 7 minutes. Stir in bell pepper and carrots and cook for 1 minute. Add bok choy and toss until well coated with liquid. Season with sugar and salt and cook until tender, about 4 minutes more. Drizzle with sesame oil.

BABY BOK CHOY WITH OYSTER SAUCE

Steps:

• Trim 6 heads baby bok choy and separate the leaves. Cook in salted boiling water until tender, about 1 minute; drain. Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Add 4 chopped garlic cloves and 1 thinly sliced Fresno chile; cook 30 seconds. Add 1/4 cup oyster sauce, 2 teaspoons fish sauce, 2 teaspoons balsamic vinegar and the bok choy; toss to coat.

BEST BOK CHOY

Steps:

• In a wok or large saute pan, add the grapeseed oil and when almost smoking, add the onions and bell peppers. Saute, stirring constantly, for 2 minutes. Add the green beans and mushrooms and cook for 2 minutes more.
• Add the bok choy, garlic, soy sauce, and fish sauce and saute until just wilted. Add pepper, to taste, and serve immediately.

OYSTER SAUCE CHICKEN WITH BOK CHOY

Steps:

• For the chicken: In a large bowl, sprinkle the chicken with salt and pepper. Add the cornstarch and toss to coat.
• For the sauce: In another smaller bowl, combine the stock, cornstarch, oyster sauce, soy sauce and chili sauce. Mix well and set aside.
• For the stir-fry: Heat a wok over high heat and, when the wok starts to smoke, add the peanut oil. Add the ginger and stir-fry for a few seconds. Then add the chicken, let settle for 1 minute, and then stir-fry for 3 minutes more. As the chicken starts to turn opaque, add the rice wine and stir-fry for 30 seconds. Stir in the reserved sauce and bring to a boil. Add the mushrooms and bok choy stalks and cook for 1 minute. Then stir in the bok choy leaves and cook for another minute. Remove from the heat and stir in half the scallions. Transfer to a serving dish, garnish with the remaining scallions and serve immediately.

GRILLED BOK CHOY

Steps:

• Preheat a grill to medium. Halve 1 pound bok choy lengthwise; microwave, covered, 3 to 5 minutes. Whisk 1/4 cup sweet chili sauce with 1 tablespoon rice vinegar and 1 teaspoon each brown sugar, sesame oil and soy sauce. Toss with the bok choy. Grill until charred, 1 to 2 minutes per side, brushing with any extra sauce.

BABY BOK CHOY WITH OYSTER SAUCE

Steps:

• Stir the oyster sauce, soy sauce, rice vinegar, sesame oil and sugar in a bowl until well combined; set aside. Wash the bok choy well to remove any grit and drain in a colander, leaving some water clinging to the leaves. Halve any large heads lengthwise.
• Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add half each of the garlic and ginger and cook, stirring, until just softened, about 30 seconds. Add half of the bok choy and stir to coat. Cook until the bok choy is crisp-tender at the stem, 4 to 5 minutes; add water, 1 tablespoon at a time, to keep a bit of moisture in the skillet and prevent the garlic from burning. Remove to a platter.
• Add the remaining 1 tablespoon vegetable oil to the skillet and repeat with the remaining garlic, ginger and bok choy. When tender, return the first batch of bok choy to the skillet and heat through. Transfer all the bok choy to the platter and drizzle with the sauce.

BABY BOK CHOY AND GARLIC IN SWEET CHILI SAUCE

Steps:

• Heat a large sauté pan over medium-high heat. Add oil, garlic and ginger. Cook until fragrant but not brown, about 2 minutes, stirring frequently.
• Add bok choy leaves and cook until leaves are wilted but stems are still crunchy, stirring occasionally, about 5 minutes.
• Add sweet chili sauce, stir and let cook for another 2 to 3 minutes, tossing to coat all leaves. Taste and adjust seasoning with salt and pepper. Serve immediately and spoon leftover sauce in pan over bok choy.

STIR-FRY BOK CHOY IN THAI GARLIC SAUCE

Steps:

• Rinse the bok choy and cut off the bottom stem part at the base of each head. Separate into individual leaves. If the white sections of these leaves are very wide or large, you can slice them in half lengthwise, or into thirds. Tip: If stir-frying larger bok choy, slice off the green leaf tips. Add the thicker white sections to the wok first, then throw in the leaves at the end (these will cook very fast).
• Mix all the stir-fry sauce ingredients together in a bowl or cup. Stir well to dissolve the sugar.
• Heat a wok or large frying pan over medium-high to high heat for 30 seconds to 1 minute. Add oil and swirl around.
• Now add the bok choy plus 2-3 tablespoons stir-fry sauce. Stir-fry 1-2 minutes, or until pan/wok starts to become dry.
• Now add another 2-3 tablespoons sauce and continue stir-frying another 2-3 minutes, or until the bok choy is bright green and the white stems are softened but still crunchy.
• Taste-test the bok choy with the sauce. Add more sugar if too sour for your taste, or more lime juice if too salty. Also, fresh minced chili or dried chili can be added if you prefer it spicier. If you prefer more sauce, add a little more, as desired.
• To serve, lift out the bok choy and place on a serving platter or in a serving bowl, then pour the sauce (from the bottom of the wok or pan) over. Serve immediately with plenty of Thai jasmine-scented rice. ENJOY!

BOK CHOY WITH PLUM SAUCE

Steps:

• Trim the boy choy, removing any discolored leaves and damaged stems. Tear into manageable pieces.
• Heat a wok (or pan) until hot, add the oil and swirl it around.
• Add the bok choy and stir-fry for 2-3 minutes, until the greens have wilted a little.
• Add the plum sauce and continue to stir-fry for a few seconds more, until the greens are cooked but still slightly crisp. Serve immediately.

BABY BOK CHOY WITH THAI PEANUT SAUCE

Steps:

• Whisk peanut butter, soy sauce, water, Sriracha, lime juice, ginger, and garlic together for sauce and set aside so flavors can mix.
• Heat oil in a large, nonstick saute pan over medium-high heat. Sear the bok choy, cut-sides down, until they are starting to brown, 3 to 4 minutes. Flip them over and continue to cook until browned, 2 to 3 minutes more. Season with salt and pepper.
• Place bok choy on a plate. Drizzle with the sauce and sprinkle with peanuts and cilantro.

BOK CHOY IN WARM BACON SAUCE

Steps:

• In a large skillet or wok, heat olive oil on med-high heat. Add bok choy and onion and stir-fry until crisp-tender.
• Meanwhile, in a saucepan, combine suagr , vinegar, Worcestershire, chili sauce and cooked crumbled bacon. Simmer for 5 minutes.
• Toss together the bok choy mixture w/ the simmered sauce and serve.

CHINESE-STYLE BABY BOK CHOY WITH MUSHROOM SAUCE

Steps:

• In a bowl, mix together the oyster sauce, soy sauce, and brown sugar until the sugar has dissolved. Mix the potato starch and water in a small bowl, and stir it into the oyster sauce mixture until smooth.
• Fill a pot with water, bring to a boil, and stir in salt and vegetable oil. Place the bok choy into the boiling water, and cook until tender, shiny, and bright green, 2 to 3 minutes. Drain the bok choy, and arrange attractively on a serving platter.
• Heat the olive oil in a large skillet or wok until the oil shimmers, then toss the green onion and garlic in the hot oil until fragrant, about 20 seconds; stir in the mushrooms. Cook and stir until the mushrooms begin to shrink slightly. Sprinkle the mushrooms lightly with salt. Continue to cook the mushrooms, stirring often, until they are tender, about 5 minutes. Pour in the oyster sauce mixture, then stir until the sauce is thickened and coats the mushrooms, 30 seconds to 1 minute. Pour the thickened mushroom sauce over the bok choy; serve immediately.

GLAZED COD WITH BOK CHOY, GINGER AND OYSTER SAUCE

Steps:

• In a large nonstick skillet, heat 2 tablespoons oil over medium. Add garlic and ginger and cook, stirring occasionally, until fragrant, 1 minute. Add bok choy, season with salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes. Transfer to a plate.
• Add oyster sauce, soy sauce and remaining 1 tablespoon oil to the skillet and bring to a simmer over medium. Season fish lightly with salt and pepper and add to skillet. Simmer gently over medium-low for 5 minutes. Turn fish and simmer, spooning sauce over fish, until cooked through, about 5 minutes. Swirl in butter and lime juice and simmer over medium heat until sauce is thickened, about 2 minutes.
• Serve fish and bok choy over rice or noodles. Drizzle with remaining sauce.

BABY BOK CHOY WITH OYSTER SAUCE

Steps:

• In a small saucepan, combine oyster sauce, stock, soy sauce, sesame oil and cornstarch mixture.
• Bring to a boil over medium heat, stirring until sauce bubbles and thickens; remove from heat.
• Blanch bok choy in a saucepan of boiling water for 1 1/2 minutes; remove from pan with a slotted spoon and place on a serving plate.
• Pour oyster sauce over it and serve.