Bok Choy With Garlic 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.

THE BEST BOK CHOY RECIPE (GARLIC & GINGER)

Steps:

• Heat the avocado oil in a wok or sauté pan on medium.
• Add the minced ginger and minced garlic and stir for 30 seconds.
• Add the bok choy and use tongs to turn and stir fry the bok choy in the garlic and ginger for 2 minutes.
• Pour two tablespoons of water into the pan, cover and let cook for 2 minutes more.
• Turn off the heat, add salt and pepper and serve.

BABY BOK CHOY WITH GARLIC

Steps:

• Melt butter in heavy large skillet over moderate heat.
• Add minced garlic and saute about 2-3 minutes until barely golden/brown.
• Add bok choy and chicken broth and simmer until bok choy is tender, turning occasionally, about 8 minutes.
• Season with salt and pepper.
• Use a slotted spoon to serve.

QUICK BABY BOK CHOY WITH GARLIC

Steps:

• Heat a wok over medium heat. Add oil and allow to get hot. Add garlic and stir-fry until fragrant, about 30 seconds. Add bok choy and cook for 30 seconds. Season with soy sauce, sugar, and salt and stir-fry for 1 minute.
• Pour water into the wok, cover, and simmer until leaves are dark green and stems are tender, but still firm, 2 to 3 minutes. Remove from heat, drizzle with sesame oil, and season with pepper.

BABY BOK CHOY WITH GINGER AND GARLIC

Steps:

• Bring a large pot of water to a boil. Add bok choy (in two batches, if necessary), and cook until tender, 5 to 7 minutes. Drain in a colander; let stand at least 5 minutes. Transfer to a serving dish.
• Meanwhile, cook ginger and garlic in oil in a small saucepan over medium-low heat, stirring, until ginger and garlic are soft, about 8 minutes. Add tamari and oyster sauce; cook, stirring, until heated through, about 30 seconds more. Pour sauce over bok choy; toss to coat.

SAUTEED BOK CHOY RECIPE

Steps:

• Heat the oil in a large 12-inch lidded skillet over medium-high heat. Add the garlic and cook, stirring, for 30 seconds.
• Add the bok choy in a single layer, cut side down. Drizzle it with soy sauce and rice vinegar.
• Cover the pan and cook until the bok choy's core is fork-tender, 3-5 minutes. If the bottom of the pan becomes too dry, add a tablespoon or two of water.
• Remove the pan from the heat. Arrange the bok choy on a serving plate. Drizzle the pan juices on top, then drizzle it with the sesame oil and sprinkle with red pepper flakes. Serve immediately.

STIR-FRIED BOK CHOY WITH GINGER AND GARLIC

Steps:

• Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.

10 MINUTE LEMON GARLIC SAUTEED BOK CHOY

Steps:

• Remove any discolored outer stalks of the bok choy and discard them (or save for stock later). Place the bok choy into a colander and rinse with cool water, rubbing any grit or dirt from between the leaves. Trim the ends then slice each bok choy in half lengthwise. Or if they are large, cut into quarters. Pat dry.
• Add the oil, garlic and red pepper flakes to a wide room-temperature skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown.
• Toss in the boy choy and spread into one layer. Sprinkle with about 1/4 teaspoon of salt then cook, without stirring, until the bottom is starting to turn brown, about 2 minutes.
• Flip then cook another 2 minutes or until the green leaves have wilted and the white bottoms are beginning to soften, but still have some crunch.
• Transfer to a platter then squeeze 2 lemon wedges on top. A teaspoon or so of olive oil is nice, too. Serve with more lemon wedges on the side.

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 GARLIC AND THYME

Steps:

• Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 4 heads baby bok choy (halved lengthwise) and cook until browned, 3 minutes. Flip and cook 2 more minutes. Season with kosher salt and pepper. Stir in 1 tablespoon butter, 1 chopped garlic clove and 8 thyme sprigs; remove from the heat. Top with flaky salt.

BABY BOK CHOY WITH GARLIC

Steps:

• Melt the butter in a saucepan over medium heat, and cook and stir the garlic until very lightly browned, about 5 minutes. Pour in the chicken broth, add the baby bok choy, and bring to a boil. Reduce heat to a simmer, and cook until the bok choy are tender, about 6 minutes. Season to taste with salt and black pepper.

GARLIC BABY BOK CHOY STIR FRY

Steps:

• Trim the bottoms off of each bundle of bok choy, and split them in half or quarters. Just make sure all of the pieces are relatively uniform so they cook evenly. You can leave them whole if they're very small and tender.
• Wash thoroughly with cold water two to three times. These days, we're never too cautious about making sure all of the dirt and pesticides are rinsed away. The best method is to use a large basin or sink to rinse and swirl around the vegetables letting them soak for a few minutes before draining and washing again. Shake off the excess water after the final rinse and transfer to a colander to drain. It is important to drain the vegetables well since these veggies will release quite a bit of water during the cooking process.
• Heat the wok over high heat until smoking, and add 2 tablespoons oil. Swirl around the oil so the wok is coated. Add all of the garlic and immediately add the bok choy. Move quickly to stir and sauté the greens in the oil and garlic. Stir quickly so you don't burn the garlic!
• Use a folding motion to turn the vegetables or use tongs if that is easier. Once the vegetables begin to wilt, about 30 seconds, add salt, pepper, and sugar. How long you cook them from here is all personal preference. Judy likes to cook them a bit longer for a softer texture while I like them a little bit more crisp. Plate and serve immediately.

GARLIC BOK CHOY WITH NOODLES

Steps:

• Bring 1.5 quarts of water to a boil in a medium saucepan. Add noodles and simmer, uncovered over medium heat until just al dente (6-9 minutes). When the noodles are done, drain and set them aside.
• Heat the oil in a wok or large skillet. When the oil is hot, add the bok choy and sauté over medium high for 30 seconds. Add vegetable broth, soy sauce, ginger, and garlic. Toss the bok choy to coat and simmer 1-2 minutes over high heat, until most of the broth has evaporated.
• Add the cooked noodles to the pan and cook, tossing everything together, until the noodles are hot, 1-2 minutes.
• Serve hot.

SESAME SOY BOK CHOY

Steps:

• Whisk the sauce ingredients together in a small bowl; set aside.
• Place the bok choy in a colander and rinse with cold water, rubbing any grit or dirt from between the leaves; pat dry with a kitchen towel or paper towels.
• Cut each bok choy in half lengthwise.
• Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the bok choy in a single layer cut side down and cook without stirring until the bottoms start to brown, about 2 minutes. Using tongs, flip the bok choy over and cook until the stalks begin to soften but still have some crunch (the leaves will be wilted), about 2 additional minutes. Transfer to a plate.
• Reduce heat to medium-low and add the sauce to the skillet. Simmer for 30 seconds or until slightly thickened whisking constantly (don't burn the garlic!).
• Add bok choy back to the skillet and turn with tongs until the sauce glazes each bok choy halve.
• Transfer to a platter and garnish with sesame seeds. Serve immediately.

WILTED GARLIC BOK CHOY

Steps:

• Separate & wash bok choy, trim bottom of stalks & pat dry.
• Chop bok choy into desired width, set aside.
• In frying pan heat olive oil & minced garlic on medium heat for 4-5 minutes.
• Add bok choy, toss to coat & cook approximately 10 minutes, tossing bok choy every minute or so.

10 BEST WAYS TO COOK WITH BOK CHOY

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a bok choy recipe in 30 minutes or less!

LEMON GARLIC SAUTEED BOK CHOY

Steps:

• Remove any discolored outer stalks of the bok choy and discard them (or save for stock later). Place the bok choy into a colander and rinse with cool water, rubbing any grit or dirt from between the leaves. Trim the ends then slice each bok choy in half lengthwise. Or if they are large, cut into quarters. Pat dry.
• Add the oil, garlic and red pepper flakes to a wide room temperature skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown.
• Toss in the the boy choy and spread into one layer. Sprinkle with about 1/4 teaspoon of salt then cook, without stirring, until the bottom is starting to turn brown, about 2 minutes. Flip then cook another 2 minutes or until the green leaves have wilted and the white bottoms are beginning to soften, but still have some crunch.
• Transfer to a platter then squeeze 2 lemon wedges on top. A teaspoon or so of olive oil is nice, too. Serve with more lemon wedges on the side.

BABY BOK CHOY WITH GINGER AND GARLIC

Steps:

• Combine soy sauce, brown sugar, corn starch, and water in a bowl. Stir well and set aside. Heat oil in a wok on medium high. Add garlic, ginger, and red pepper flakes. Cook until fragrant, about 1 minute.
• Add baby bok choy and stir fry until tender, about 4 minutes. Stir in the soy sauce mixture and cook another 1 minute.
• Toss in the green onions and sprinkle with toasted sesame seeds.

STIR-FRIED BOK CHOY WITH GINGER AND GARLIC

Steps:

• Heat oil in a large skillet over medium heat.
• Add garlic and ginger and cook 1 minute.
• Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender.
• Season, to taste, with salt and black pepper.

BOK CHOY WITH GARLIC

Steps:

• Melt butter in heavy large skillet over high heat. Add garlic; sauté 1 minute. Add bok choy and stock; simmer until bok choy is tender, turning occasionally, about 8 minutes. Season with salt and pepper.

BOK CHOY WITH APPLE

Steps:

• Stir fry all ingredients over medium heat for 5 minutes.