Bok Choy Sweet Peppers Food

BOK CHOY & SWEET PEPPERS

Steps:

• 1. This is what Bok Choy looks like. Commonly referred to as Chinese Cabbage here in the United States.
• 2. Cut away bottom from Bok Choy, then wash thoroughly, and chop into small pieces, including the green leaves.
• 3. Heat butter and olive oil in skillet over medium-high heat.
• 4. Add the chopped Bok Choy, sliced onions, & minced garlic. Cook until vegetables are almost tender, about 6-8 minutes or as desired.
• 5. Add the sweet peppers and steak seasoning, and stir until heated through. I am sure you could also use soy sauce to season if desired. It wilts down quite a bit during cooking. Remove from heat, and serve while still hot. ENJOY

BABY BOK CHOY WITH YELLOW BELL PEPPERS

Steps:

• Heat a tablespoon each of grapeseed (or canola) oil and sesame oil in a large sauté pan on high heat. Add the chopped yellow peppers, green onion and garlic(add onions and garlic a min or two after the pepper) and cook, stirring occasionally until lightly browned. (Keep a watch so that the onions and garlic don't burn.).
• Lower the heat and add the bok choy. Stir to coat with the oil in the pan. Cook only until the bok choy has wilted. The thicker, whiter ends of the baby bok choy should still be somewhat crunchy. Season as and if desired.
• Serve immediately.

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.

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.

SHRIMP STIR-FRY WITH BOK CHOY, MUSHROOMS & PEPPERS

Steps:

• Heat the canola oil in a large wok or saute pan.
• When the pan is hot, add the shrimp and stir-fry over high heat for 2 to 3 minutes, until they just turn pink.
• Remove the shrimp from the pan and set aside.
• Using the same pan, add the garlic, bell peppers, mushrooms, bok choy, and water chestnuts, and stir-fry for 2 to 3 minutes.
• Deglaze the pan with the soy sauce and stock and continue cooking until the vegetables are tender and crisp.
• Stir in the scallions, ginger, pepper flakes, cilantro, lemon juice, and cooked shrimp, and stir-fry until all the liquid has evaporated and the vegetables are lightly glazed.
• Serve immediately.