Bok Choy With Thai Style Dressing Food

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.

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!

ASPARAGUS WITH THAI DRESSING

Steps:

• Slice asparagus diagonally into 3 inch lengths.
• Steam, covered until just tender-about 5 minutes.
• Drain, and cool under running water, drain.
• Toss asparagus with onion, mint and coriander.
• Cover and chill for at least 2 hours.
• Before serving, blend together oil, lime juice, fish sauce and chili flakes, pour over asparagus mixture, and serve on lettuce lined plates.

BOK CHOY WITH APPLE

Steps:

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

THAI LIME CHICKEN WITH BOK CHOY

Steps:

• Heat oil in large frying pan; cook chicken in batches until cooked through.
• Meanwhile place fish sauce, lime juice (and zest), sugar, garlic and chilli in a screw-top jar and shake well.
• Boil, steam or microwave bok choy until tender; drain.
• Add lime slices to same frying pan and cook until both sides are browned.
• Divide chicken among service plates.
• The original recipe states to spoon the dressing over the chicken, and top with the onion and cilantro. I prefer to add the dressing and half the onion and cilantro to the pan and deglaze the pan for a minute or two, then spoon it onto the chicken, topping with the remainder of the onion and cilantro.
• Serve with bok choy, lime slices and jasmine rice.

BOK CHOY WITH HOT BACON SAUCE

Steps:

• Fry bacon in a large pan over medium high heat. Remove from pan, crumble and drain grease from pan.
• Combine sugar, vinegar, Worcestershire sauce, chili sauce and bacon in the same pan and simmer for about 5 minutes.
• Heat oil in a wok or large skillet.
• Add bok choy and stir-fry until crisp-tender. (To save calories, you may omit this step and steam the bok choy.).
• Spoon warm sauce over it when ready to serve.