Bok Choy Steamed Rice Food

BOK CHOY STEAMED RICE

Steps:

• Separate bok choy leaves from stems. Slice stems into 1-inch pieces; chop leaves.
• Combine water, rice, and soy sauce in a pot; bring to a simmer and stir in bok choy stems. Reduce heat to low, cover the pot with a lid, and cook until rice is almost cooked through, about 18 minutes.
• Stir bok choy leaves, chili-garlic sauce, and sesame oil into rice mixture with a fork. Remove pot from heat, cover the pot with a lid, and let sit until rice is cooked through and bok choy leaves wilt, about 5 minutes more. Fluff with a fork and garnish with sesame seeds.

HEALTHY SPICY STEAMED BABY BOK CHOY

Steps:

• Place the bok choy in a steamer basket and place the basket over (not in) simmering water. Steam until the base of the bok choy is just tender when pierced with the tip of a knife, about 6 minutes. Meanwhile, whisk together the chives, soy sauce, lime juice, lime zest and sugar in a small bowl. Transfer the bok choy to a platter and drizzle with the soy mixture. Drizzle with the spicy sesame oil and serve.
• Per serving: Calories: 30; Total Fat: 1.5 grams; Saturated Fat: 0 grams; Protein: 2 grams; Total carbohydrates: 4 grams; Sugar: 2 grams; Fiber: 1 gram; Cholesterol: 0 milligrams; Sodium: 250 milligrams

ASIAN-STYLE STEAMED SNAPPER WITH BABY BOK CHOY

Steps:

• In a shallow pot that a bamboo steamer fits over or in a wok, add the water and bring to a boil. You can also use a traditional steamer that has 2 layers. Add the ginger, lime leaves, citrus zest, cilantro, scallions, white wine, jalapeno, and peanut oil. Season well with salt. Bring back to a boil and cook for 10 minutes for the flavors to combine.
• Season the fish with salt and pepper. Place the first layer of the bamboo steamer over the pot. Line the steamer with the cabbage leaves, making sure that the surface is not completely covered so the steam can get through. Lay the fish, skin-side up, on the cabbage leaves. Cover and steam for 1 minute.
• Place the bok choy on the second layer of the bamboo steamer in 1 layer. Uncover the steamer and place the bok choy layer on top of the fish. Cover and steam for about 5 minutes, or until the fish is just cooked through and the bok choy is tender, but still has some crispness. Check the fish for doneness by gently inserting a fork into it. If the fork slides easily in, the fish is done. If the fork resists sliding in, it is not quite done. Remove the fish and bok choy and keep warm while you make the sauce.
• Heat a medium saute pan over medium-high heat. Add the peanut oil and heat. When the oil is hot, add the ginger, garlic, and jalapeno and saute until just translucent, about 3 minutes. Do not allow the vegetables to brown. Add 4 ounces of the steaming liquid and the soy sauce and boil for 2 minutes. Do not season with salt as the soy sauce is salty. Add the sugar and boil for 1 minute, or until the sugar is completely dissolved. Lower the heat and whisk in the butter. Add the scallion whites, stir, and remove from the heat.
• Place some jasmine rice on a platter. Top with the steamed bok choy. Top the bok choy with the snapper, skin-side up. Spoon the sauce over the fish. Garnish with the scallion greens and cilantro sprigs.

MICROWAVE BABY BOK CHOY WITH MISO SAUCE

Steps:

• Put 3 tablespoons of water in a large heatsafe glass bowl. Add the bok choy, ginger and garlic. Gently stir to combine. Cover with a vented lid or plastic wrap with 6 small holes poked in it. Microwave on high for 3 minutes. Carefully uncover and stir the bok choy. Cover again and cook on high until the bok choy is crisp-tender, about 3 more minutes.
• Meanwhile, whisk together the miso paste, sesame oil, rice vinegar, 3 tablespoons water and a pinch of black pepper in a small bowl. Reserve.
• Use a pair of tongs to transfer the bok choy to a serving platter, discarding any extra liquid and the garlic cloves left behind in the bowl. Drizzle with the miso sauce and garnish with the toasted sesame seeds.

SEARED BOK CHOY

Steps:

• Heat a large skillet over medium-high heat. Add the oil and heat until shimmering. Add the garlic and cook, stirring, for about 30 seconds. Add the bok choy cut-side down and cook, continuing to stir the garlic to keep it from burning but without moving the bok choy to get a nice even sear, until the bok choy is dark brown on the bottom, 2 to 3 minutes. Add the soy sauce, soy molasses or oyster sauce and a few tablespoons of water. Serve immediately or cover and hold in the skillet until ready to serve.
• Combine the soy sauce, molasses, sesame oil, garlic, ginger powder, fish sauce, rice wine vinegar and honey in a saucepan on medium-high heat. Bring to a slight boil, whisking or stirring constantly. Cook for 4 to 5 minutes. Set aside.

MICROWAVE STEAMED BABY BOK CHOY

Steps:

• Cut baby bok choy in 1/2 lengthwise, place side by side in shallow microwave proof dish with 2 to 3 tablespoons water. Cover loosely with plastic wrap. Microwave on high for 4 to 5 minutes or until tender and cooked through.

SWEET AND SPICY SCALLOPS AND BOK CHOY

Steps:

• Heat a large frying pan over medium-high heat. When hot, spray with oil. Add bok choy (it will cook down). Stir often until tender-crisp, about 3 to 4 minutes. Remove to a platter and tent with foil to keep warm.
• Meanwhile, pat scallops dry, sprinkle with salt and season with fresh pepper.
• Melt butter in pan over medium. Add scallops (in 2 batches if necessary). Cook 2 minutes and flip to cook other side for 1 to 2 more minutes. If butter turns dark, turn heat down slightly. Only cook for 1 minute per side if using the small scallops.
• Remove scallops to platter, on top of bok choy and tent with foil.
• Add sweet chili sauce, water and vinegar to pan. Boil, stirring until thickened slightly, about 1 to 2 minutes. Pour sauce over scallops and bok choy. Serve with rice.

TOFU AND BOK CHOY WITH GINGER-TAHINI SAUCE

Steps:

• In a large skillet with a lid, arrange bok choy in an even layer to cover the bottom of the pan, and season with salt and pepper. Nestle the tofu pieces on top of or in between the bok choy, depending on the depth of your pan. Add ½ cup of water to the skillet and bring to a boil over high heat. Cover securely to prevent steam from escaping, reduce heat to medium and steam until bok choy is tender and tofu is warm throughout, about 10 minutes.
• Meanwhile, in a small bowl combine tahini, soy sauce, vinegar, ginger, garlic, scallions, cilantro and 1 tablespoon of water. Whisk until well blended, and season with salt and pepper to taste.
• Using a spatula or large slotted spoon, transfer bok choy and tofu to 4 serving plates. (Discard any remaining water in the skillet.) Spoon some of the sauce over the tofu and garnish with scallions, cilantro and sesame seeds. Serve warm.

BABY BOK CHOY SAUTE

Steps:

• In large saute pan, heat the oil on medium heat.
• Lightly saute the garlic for 30-45 seconds then increase the heat to medium-high and add the baby bok choy and Thai pepper.
• Saute another 2-3 minutes, being careful not to burn; adding more oil and/or reducing heat if necessary. The bok choy should be cooked through and wilted slightly, NOT slimey or dark colored.
• Add the galangal and the green onions. Saute another 45 seconds, stirring constantly. Season with salt and drizzle with lime juice.
• Serve as a side dish or over steamed brown rice or soba noodles.

STEAMED SCALLION GINGER FISH FILLETS WITH BOK CHOY

Steps:

• In medium bowl, whisk together soy sauce, sugar, rice wine, and five-spice powder.
• Transfer fish to 2 rimmed plates. Drizzle each piece with 1 tablespoon soy sauce mixture and scatter with julienned ginger. (Set remaining sauce aside for finishing dish.) Cover and refrigerate 15 minutes.
• Fit large saucepan with flat steamer basket, fill with 1 inch water, and bring to boil over high heat. Reduce heat to low and transfer 1 plate to steamer basket. Cover and steam 4 minutes. Without lifting lid, turn off flame and allow residual heat to finish cooking until fish is just cooked through, about 1 minute more. Carefully remove plate (keep warm in oven). Return water in steamer to boil, transfer second plate to steamer, and steam remaining fish in same manner.
• While fish is steaming, in small saucepan over moderate heat, heat vegetable oil. Keep warm.
• Divide fish among 4 plates and top with julienned scallions. Pour splash of hot oil over each dish. Serve immediately with bok choy.

PAN STEAMED TOFU AND BOK CHOY

Steps:

• Turn on the burner to low-medium heat.
• When it's hot, pour in the oil(s) and garlic.
• Add the sliced tofu to the pan and drizzle soy sauce over the tofu. The amount really depends on how salty you like your food. Start with 2 Tablespoons and add more later if it's too bland.
• Cover the pan immediately. If the soy sauce evaporates, add some water and cover the pan again. There should be enough water from the tofu to create steam.
• After a minute or two, flip the tofu slices and put all of the bok choy in the pan. Cover again.
• After about 3 minutes, use chopsticks (or a big spoon) to stir the bok choy so that it picks up some soy sauce.
• Cover pan and cook for a few more minutes.
• The dish is ready when the bok choy is wilted.

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.

BOK CHOY

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.

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.

STEAMED BOK CHOY

Steps:

• In a medium skillet, bring water to a boil. Add bok choy. Cover; simmer over medium-low heat until tender, 5 to 7 minutes. Uncover; cook over high heat until pan is dry, 2 to 4 minutes. Add vegetable oil and garlic clove; cook, tossing often, until garlic is fragrant, 2 minutes. Season with coarse salt and ground pepper.