BALSAMIC VINEGAR AND GINGER BOK CHOY
This is a great vegetable to serve hot. Even those who turn up their noses at trying new things clean their plate!
Provided by Kara Rhodes Murphy
Categories Side Dish Vegetables
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Separate the leaves from the stems of the bok choy. Cut the stems into bite-sized chunks and shred the leaves.
- Heat the olive oil in large skillet over medium heat.
- Cook the bok choy stems in the oil until slightly tender, about 3 minutes; add the water and leaves and cook until the water evaporates, about 10 minutes more. Stir in the capers, garlic, and ginger; cook and stir 1 minute more. Sprinkle the vinegar and lemon juice over the bok choy and remove from heat; serve immediately.
Nutrition Facts : Calories 110.8 calories, Carbohydrate 4.1 g, Fat 10.4 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 1.4 g, Sodium 195.3 mg, Sugar 2.4 g
BABY BOK CHOY WITH GINGER AND GARLIC
Tender heads of baby bok choy with a delicious ginger-and-garlic glaze can be served warm or at room temperature.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables Bok Choy Recipes
Number Of Ingredients 6
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.
THE BEST BOK CHOY RECIPE (GARLIC & GINGER)
A quick bok choy stir-fry with garlic and ginger. In less than 10 minutes you'll have a tasty side dish that's full of nutrients and anti-inflammatory health benefits.
Provided by Lisa Bryan
Categories Side Dish
Time 15m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 79 kcal, Carbohydrate 2 g, Protein 1 g, Fat 7 g, Sodium 74 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHEF JOHN'S GARLIC AND GINGER BOK CHOY
Bok choy is a great vegetable for many reasons; it's cheap, it takes about 3 minutes to cook, it has a beautiful subtle sweet flavor, and of course it's packed with nutritional goodness.
Provided by Chef John
Categories Side Dish Vegetables
Time 20m
Yield 3
Number Of Ingredients 8
Steps:
- Trim bottom from boy choy heads. Cut leaves from stalks. Cut stalks into 1/2-inch chunks. Gather large leaves and cut into halves.
- Heat vegetable oil over high heat. Saute bok choy stalks and bell pepper in hot oil until just beginning to soften, about 1 minute.
- Stir garlic, ginger, and red pepper flakes into the bok choy mixture; saute until garlic and ginger are fragrant, about 1 minute more.
- Stir bok choy leaves, soy sauce, and sesame oil into the bok choy mixture; saute just until the leaves turn a bright green and beginning to soften, about 1 minute more.
Nutrition Facts : Calories 90.1 calories, Carbohydrate 5.9 g, Fat 6.9 g, Fiber 1.9 g, Protein 2.2 g, SaturatedFat 1.1 g, Sodium 358.2 mg, Sugar 2.8 g
SESAME GINGER BOK CHOY
Simple, nourishing, and packed with delicious umami flavors, this Bok Choy recipe is ready in 15 minutes!
Provided by Holly Nilsson
Categories Side Dish
Time 16m
Number Of Ingredients 9
Steps:
- Combine soy sauce, water, sesame oil, and chili flakes in a small bowl. Set aside.
- Heat the oil in a large skillet and cook the garlic and ginger until fragrant, 1 to 2 minutes.
- Mix in the whites of the bok choy and cook 3-4 minutes. Add soy sauce mixture and leaves and cook 2 minutes more or until heated through and leaves are gently wilted.
- Sprinkle with sesame seeds and serve.
Nutrition Facts : Calories 45 kcal, Carbohydrate 1 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Sodium 255 mg, Sugar 1 g, ServingSize 1 serving
SAUTEED BABY BOK CHOY
Large bok choy can also be used: Just trim the stem ends and cut the heads into 2-inch pieces. Try serving alongside our Soy-Honey-Glazed Arctic Char.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables Bok Choy Recipes
Time 15m
Number Of Ingredients 5
Steps:
- Heat oil in a medium skillet over medium-high. Add garlic and ginger; cook until fragrant and golden, about 30 seconds. Add bok choy, stirring to evenly coat. Add soy sauce and 2 tablespoons water; cover and cook 2 minutes. Remove lid and continue cooking, stirring a few times, until liquid has evaporated and bok choy is tender, about 2 minutes. Season with more soy sauce, if desired, and serve.
RASPBERRY VINAIGRETTE
Provided by Food Network
Time 11m
Yield 2 c (480 ml)
Number Of Ingredients 7
Steps:
- 1. Place water, vinegar, salt, honey, basil, and raspberries into the Vitamix container in the order listed and secure lid.
- 2. Select Variable 1.
- 3. Turn machine on and slowly increase speed to Variable 5. Remove lid plug and drizzle olive oil in a slow stream through the lid plug opening.
- 4. Replace lid plug and turn to Variable 10, then High. Blend for an additional 10 seconds.
STIR-FRIED BOK CHOY WITH GINGER AND GARLIC
For a quick-fix side, whip up Robin Miller's recipe for Stir-Fried Bok Choy with Ginger and Garlic from Food Network in just five minutes.
Provided by Robin Miller : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 6
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.
VINAIGRETTE
This is simple to make and delicious, especially if you like garlic.
Provided by Karen Castle
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 5m
Yield 8
Number Of Ingredients 5
Steps:
- In a jar with a tight fitting lid, combine vinegar, oil, garlic, sugar, and salt. Shake well.
Nutrition Facts : Calories 130.4 calories, Carbohydrate 2.2 g, Fat 13.8 g, SaturatedFat 1.8 g, Sodium 581.4 mg, Sugar 1 g
BOK CHOY WITH GINGER VINAIGRETTE
The flavor of this was much different than I had expected. You really taste the dijon mustard. I didn't chop up my bok choy just left it in whole leaves and poured the sauce over. I got this on the web and I have only had it warm, but it could be served as a cold side as well.
Provided by cookiedog
Categories Greens
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Separate bok choy leaves and rinse under cold water to clean. Place in steamer and steam until stalks begin to turn translucent and are soft when pierced.
- Combine vinegar, mustard, soy, sugar, garlic, and mix well.
- To serve warm: Chop up piece into bit size pieces while still warm and pour the ginger vinaigrette over.
- To serve cold: Plunge steamed bok choy into cold water to crisp it back up. Drain and cool. Then chop and pour ginger vinaigrette over.
EDAMAME, BOK CHOY AND MANGO SALAD WITH ASIAN VINAIGRETTE
Provided by Damaris Phillips
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together the vinegar, soy sauce, honey, pepper flakes and lime juice until smooth. Slowly whisk in the sesame oil.
- Add the edamame, bok choy and mango, and toss to coat with the dressing. Add the sesame seeds and toss again to combine. Serve garnished with the reserved bok choy greens.
BABY BOK CHOY WITH GINGER AND GARLIC
This beautiful side dish, Baby Bok Choy with Ginger and Garlic, is loaded nutrients and antioxidants. It's a superfood that's easy and so delicious!
Provided by Asian Caucasian
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 124 calories, Sugar 5.8 g, Sodium 367.5 mg, Fat 8 g, SaturatedFat 0.7 g, TransFat 0 g, Carbohydrate 11.4 g, Fiber 2.8 g, Protein 4.5 g, Cholesterol 0 mg
ERIC'S SAUTEED GROUPER WITH BABY BOK CHOY AND SOY GINGER VINAIGRETTE
Chef Eric Ripert, of Le Bernardin in New York City, enjoys exploring foods from many parts of the world. Sauteed grouper prepared with baby bok choy, ginger, and soy and oyster sauces is an example of his interest in Asian foods and ingredients.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 14
Steps:
- Over high heat, bring a large stockpot filled with salted water to a boil. Meanwhile, prepare an ice bath, and set aside. Add bok choy to the boiling water. Blanch until just tender, about 1 1/2 minutes. Immediately transfer bok choy to the ice bath to stop the cooking process. Drain, and set aside.
- Place ginger and shallots in a medium mixing bowl. Whisk in oyster sauce and vinegar. Whisk in 4 tablespoons canola oil, soy sauce, lime juice, and cayenne pepper. Set aside. (Up to this point, the recipe can be prepared 2 hours ahead.)
- In a large saucepan over high heat, bring 1/4 cup water to a boil. Whisk in butter, and lower the heat to medium-high. Season bok choy with salt and pepper, and add it to the pan. Cook until heated through, about 2 minutes.
- Divide the remaining 2 tablespoons canola oil between two 10-inch nonstick skillets. Place skillets over high heat until oil is just smoking. Season both sides of the grouper with salt and pepper. Place two grouper fillets in each skillet, and saute until the fish is browned on the bottom side, about 3 minutes. Turn, and saute about 3 minutes more, until a metal cake tester inserted into the center of the fillets feels hot when touched to your lip. Remove from heat, and set aside.
- Using a slotted spoon, transfer the bok choy from the saucepan, and arrange it in the center of four dinner plates. Top with grouper. Whisk sauce lightly, and spoon it around the bok choy. Sprinkle sesame seeds over the sauce, and serve immediately.
SESAME SOY BOK CHOY
Bok choy glazed in a heavenly sesame, soy, garlic ginger coating - on your table in 10 minutes! Bok choy is a simple, healthy, quick dinner side that is extremely versatile and the answer to all your side dish woes. It's made with minimal effort but HUGE flavor from a simple sauce of soy sauce, rice vinegar, toasted sesame oil, Asian sweet chili sauce, garlic and ginger. And if you've never cooked with bok choy before, never fear! Bok choy is an easy-to-find, cabbage-like green that's popular in Asian cuisine. In this post, I'm going to teach you how to select bok choy, how to prepare bok choy and how to cook bok choy using a simple skillet method to produce beautiful caramelized edges and crisp-tender stalks coated in a tantalizing sauce.
Provided by Jen
Categories Side Dish
Time 10m
Number Of Ingredients 9
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.
SALMON WITH BOK CHOY AND MUSHROOMS
This recipe calls for some of my favorite ingredients.... sesame oil, shitake mushrooms, ghili-garlic sauce just to name a few. Sooooo delish! Original recipe found in June, 08 edition of Bon Apetit.
Provided by hollyfrolly
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Using a food processor combine 1 garlic clove, green onion, soy sauce, sherry, sugar, sesame oil, and chili-garlic sauce.
- In a glass baking dish, arrange salmon and coat with marinade. Let sit for approximately 5 minutes.
- Preheat your oven to 500 degrees.
- On a rimmed baking sheet, arrange salmon, with some marinade still clinging. (Transfer the remaining marinade from the glass dish into a small sauce pan.).
- In the oven, roast the fish for about 8 minutes, or until just opaque in center.
- On the stove top over medium-high heat, bring the sauce to a boil and set aside to use a a glaze for the fish.
- Over a high flame, heat olive oil in a large nonstick pan.
- Add bok choy and mushrooms and remaining garlic.
- Stir fry veggies until bok choy is wilted and the mushrooms are tender (approx. 4 minutes). Season, to taste, with salt and pepper.
- Divide vegetables among four plates. Top with salmon and brush with glaze.
Nutrition Facts : Calories 507.5, Fat 19.1, SaturatedFat 3.3, Cholesterol 146.3, Sodium 1384.9, Carbohydrate 10.8, Fiber 3.2, Sugar 5.8, Protein 71.1
TOFU AND BOK CHOY WITH GINGER-TAHINI SAUCE
This simple dish showcases the uniquely silky texture of soft tofu. The tofu is steamed on top of a layer of bok choy, eliminating the need for a formal steamer and making this meal a cinch to prepare. (Napa or savoy cabbage leaves would also make a nice bed for the tofu.) Once steamed, the warm, mild tofu soaks in all of the bright flavors of a tangy and creamy tahini sauce that's spiked with aromatic ginger and fragrant herbs. For a heftier meal, either double the tofu or serve with a side of rice. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Kay Chun
Categories quick, weekday, weeknight, vegetables, main course
Time 20m
Yield 4 Servings
Number Of Ingredients 11
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.
STEAMED ASPARAGUS AND BOK CHOY WITH SOY-GINGER VINAIGRETTE
Steps:
- Trim asparagus Line up stalks and cut off the tough ends, which are usually white and woody, or snap off ends where they naturally break.
- Prepare steamer Place a bamboo steamer in a large pot or wok. Fill pot with 1 inch of water and bring to a rapid simmer.
- Steam vegetables separately Lay asparagus in the steamer, spreading in an even layer, then cover steamer and cook until asparagus is crisp-tender and bright green, about 5 minutes. Asparagus will keep cooking a little after it is taken off the heat, so be careful not to overcook. Steam bok choy in same manner, 2 to 3 minutes.
- Dress and serve Transfer vegetables to a platter and drizzle with some vinaigrette. Serve immediately, or marinate in the vinaigrette for 30 minutes (or longer for more flavor, but the color of asparagus will change.)
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BOK CHOY WITH GINGER VINAIGRETTE RECIPE | …
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STIR-FRIED SIRLOIN WITH GINGER AND BOK CHOY - FOOD & WINE
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- In a medium bowl, whisk the soy sauce with the vermouth, cornstarch and sugar. Add the sliced sirloin and toss well to coat.
- Heat 1 tablespoon of the oil in a large skillet until almost smoking. Add half of the garlic, ginger and jalapeño and stir-fry over high heat until fragrant, about 30 seconds. Add half of the meat and stir-fry until browned in spots, about 2 minutes. Transfer the meat to a plate. Return the skillet to high heat and repeat with the remaining oil, garlic, ginger, jalapeño and beef.
- Add the bok choy to the skillet, season with salt and pepper and cook over high heat, stirring, until crisp-tender, about 4 minutes. Return the meat and any accumulated juices to the skillet. Add the stock and bring to a boil. Stir in the sesame oil and serve.
SAUTEED GROUPER WITH SOY GINGER VINAIGRETTE RECIPE ...
From cookeatshare.com
1/5 Calories 553 per serving
- Trim roots of bok choy, separate leaves and clean. Over high heat, bring a large stockpot filled with water to a boil. Salt the water, and add in the bok choy. Blanch till just tender, about 1 1/2 min. Prepare an ice bath. Immediately transfer the bok choy to the ice bath to stop the cooking process. Drain, and set aside.
- In a medium mixing bowl, add in the ginger and shallots. Whisk in the oyster sauce and vinegar. Whisk in 4 Tbsp. of canola oil, the soy sauce, lime juice, and cayenne pepper. Set aside. (Can be prepared 2 hrs ahead.)
- In a large saucepan over high heat, bring 1/4 c. water to a boil. Whisk in the butter, and lower the heat to medium-high. Season the bok choy with salt and pepper, and add in it to the pan. Cook till heated through, about 2 min.
- Divide the remaining 2 Tbsp. canola oil between two 10-inch nonstick skillets. Place skillets over high heat till the oil is just smoking. Season both sides of the grouper with salt and pepper. Place two grouper fillets in each skillet, and saute/fry till the fish is browned on the bottom side, about 3 min. Turn, and saute/fry about 3 min more, till a metal cake tester inserted into the center of the fillet feels warm when touched to your lip. Remove from heat, and set aside.
VEGETABLE STIR-FRY WITH GINGER VINAIGRETTE ... - RECIPES.NET
From recipes.net
Cuisine AmericanCategory Stir FryServings 4Total Time 25 mins
- In a small glass or stainless-steel bowl, combine the ginger, lemon juice, 1 tablespoon of the cooking oil, the sesame oil, ¼ teaspoon of the salt and the pepper. Set aside.
- In a wok or a large nonstick frying pan, heat the remaining 2 tablespoons of cooking oil over moderately high heat. Add the garlic and cook, stirring, for about 10 seconds until fragrant.
- Add the bok-choy stalks and cook, stirring, for 1 minute. Add the snow peas and cook, stirring, for 1 minute. Add the radishes and the soy sauce and cook, stirring, for 1 minute longer.
- Add the bok-choy leaves, the spinach, and the remaining salt to the pan. Cook, tossing gently, for 1 to 2 minutes until the leaves just wilt.
GINGER SOY BOK CHOY (COOKED IN 10 MIN ... - RASA MALAYSIA
From rasamalaysia.com
4.5/5 (6)Total Time 10 minsCategory Asian RecipesCalories 94 per serving
- Rinse the bok choy with cold water, drained. Cut and remove the lower part of the bok choy stems. Cut the (bigger) leaves lengthwise to halves. Set aside.
- Heat up a skillet with the oil. Saute the ginger until aromatic, add the bok choy. Stir fry and toss quickly a few times before adding the soy sauce and lemon juice. As soon as the bok choy are wilted, dish out and serve immediately. DO NOT OVERCOOK.
10 TASTY AND EASY BOK CHOY RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Rhonda Parkinson
- Garlic Bok Choy With Chili Paste. On a busy night when you don't have a lot of time to fuss around in the kitchen, a stir-fry dish like this will come in handy.
- Stir-Fry Baby Bok Choy. Baby bok choy is popular because it has a more delicate flavor than adult varieties. It's a nice option for the simplest of stir-fry dishes and for steaming.
- Shrimp With Chinese Greens. As you continue to explore the many uses of bok choy, you'll find that it pairs nicely with many things. You'll also notice that bok choy is sometimes called "Chinese greens."
- Roasted Bok Choy. As with many other vegetables, bok choy becomes rich and nutty when roasted in a hot oven. This recipe kicks up the flavor level a notch with a homemade Asian vinaigrette made of soy sauce, sesame oil, and vinegar.
- Lion's Head Meatballs. For a meal that is extraordinary, turn to the classic Shanghai dish known as lion's head meatballs. It's a casserole that features large pork meatballs meant to symbolize a lion's head.
- Bok Choy Chicken Soup. Bok choy leaves are a perfect ingredient for delicious homemade soups. This particular recipe requires just six ingredients and it's the perfect foundation for your own custom touches.
- Chicken Stir-Fry With Bok Choy and Garlic Sauce. A tangy sauce is a great contrast to the sweetness of bok choy in this tasty chicken stir-fry. The recipe cooks up fast, though you do have to remember to allow half an hour for the chicken to marinate.
- Five-Spice Pork With Bok Choy and Green Onions. Five-spice powder is a staple in Chinese cuisine and it can add a nice kick to any stir-fry. When added to a dish, it's unmistakable flavor enhances everything else, as you'll see with this recipe.
- Bok Choy and Shiitake Mushroom Stir-Fry. The delicate flavor of bok choy is also a great companion for the earthy flavor of shiitake mushrooms. You'll find this combination in many recipes, including this simple and quick vegetarian stir-fry.
- Vietnamese Vegetable Pho. Bok choy is not strictly a Chinese ingredient. It makes an appearance in many Asian foods, including Vietnamese. There's no better way to introduce yourself to the country's cuisine than with a traditional pho recipe.
EASY, FRESH BOK CHOY SALAD RECIPE | EAT HEALTHY EAT HAPPY
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Reviews 42Estimated Reading Time 3 minsCuisine ChineseTotal Time 15 mins
BOK CHOY CHICKEN (HEALTHY AND LOW CALORIES!) - RASA MALAYSIA
From rasamalaysia.com
Reviews 94Calories 188 per servingCategory Chinese Recipes
- Marinate the chicken with the ingredients in Marinade for 10 minutes. Combine all the ingredients in the Sauce in a small bowl, stir to blend well.
- Heat 1/2 tablespoon oil in a wok until the oil becomes hot. Add the chicken and quickly stir-fry until the surface of the chicken turn opaque or white. Dish out and set aside. This step seals in the juice in the chicken so the texture is tender and vevelty smooth.
- Heat up the remaining oil in the wok until hot. Add the ginger into the wok and stir-fry until aromatic. Add the chicken back into the wok and do a few quick stirs. Add in the bok choy and stir to combine well. Transfer the sauce into the wok and continue to stir-fry until the bok choy is cooked but remain crisp. Do not overcook.
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