Braised Baby Bok Choy Food

BRAISED BABY BOK CHOY

Steps:

• Blend together: chicken stock, oyster sauce, ketjap manis, hoisin sauce and cornstarch.
• Heat both oils in a wok and saute garlic and ginger.
• Add bok choy and stir fry 2 minutes.
• Stir in liquid ingredients and heat through until thickened and bok choy is tender crisp.

BRAISED BABY BOK CHOY

Steps:

• Heat oil in a skillet over medium-high heat until hot, but not smoking. Add bok choy and cook, turning once, until just golden, about 2 minutes. Add stock and soy sauce. Cover, reduce heat to medium, and simmer until bok choy is tender, about 5 minutes.
• Transfer to a serving platter, reserving liquid in the skillet.
• Cook liquid over medium-high heat until it is reduced by half, 1 to 2 minutes. Pour over bok choy and serve.

BRAISED BABY BOK CHOY

Steps:

• Heat oil in a large skillet over medium-high heat until hot but not smoking. Add bok choy, and cook, turning once, until just beginning to turn golden, about 2 minutes. Add stock and soy sauce. Cover; reduce heat to medium, and simmer until bok choy is tender, about 5 minutes. Transfer bok choy to a serving platter, reserving cooking liquid in skillet.
• Cook liquid over medium-high heat until it is reduced by half, 1 to 2 minutes. Pour over bok choy, and serve.

BRAISED PORK CHEEKS WITH BABY BOK CHOY AND CARROTS

Steps:

• Preheat the oven to 350 degrees F.
• Season the trotters with salt and pepper, place in a roasting pan and roast until the edges are slightly crispy, about 1 hour.
• Add the roasted trotters, wine, mushrooms, onion, turnip, garlic, lemongrass, kaffir leaves, ginger, star anise and 2 gallons of cold water to a stock pot. Bring to a decent simmer and cook on medium-low heat, skimming occasionally, until reduced by a third, about 2 hours. Strain the stock through a fine mesh strainer, discard the solids and stir in the sweet soy. You will want to drink this straight. Do not do this. Fight the urge. You just made pretty awesome pork stock.
• Preheat the oven again to 350 degrees F. Heat a cast-iron pan over medium-high heat.
• Season the pork cheeks with salt and pepper and sear until they begin to get color and crust, about 4 minutes per side.
• Place the cheeks in a single layer in a large oven-safe pan or a casserole dish. Cover the cheeks about 3/4 of the way with the pork stock and cover with foil. Cook in the oven until the meat just pulls apart with a fork, 1 1/2 to 2 hours. Cooking time will differ depending on the size of the cheeks, so check them at the 1 1/2-hour mark. Reserve about a cup of the braising liquid. You just braised pork cheeks! Excellent work. We are close to the eating part.
• Heat a large saute pan over medium-high heat. Add a splash of canola oil and the carrots and saute until they begin to crisp on the outside, about 5 minutes. Add the bok choy and cook just until it wilts, about 4 minutes. Add the cheeks and a splash of the braising liquid, then gently heat through until the cheeks are hot to the touch. Add the cabbage.
• Serve the pork cheeks and vegetables over jasmine rice and garnish with cilantro and scallions. Eat the great food you just made. Share it with a friend, or don't. Well done.

BRAISED BOK CHOY AND SHIITAKES

Steps:

• In a hot skillet, heat oil and saute garlic until lightly colored. Add bok choy, shiitakes, season and cook for 3 minutes. Add stock, soy and simmer for 20 to 30 minutes. Check for flavor.

BRAISED BABY BOK CHOY

Steps:

• Bring broth and butter to a simmer in a deep large heavy skillet. Arrange bok choy evenly in skillet and simmer, covered, until tender, about 5 minutes. Transfer bok choy with tongs to a serving dish and keep warm, covered.
• Boil broth mixture until reduced to about 1/4 cup, then stir in sesame oil and pepper to taste. Pour mixture over bok choy.

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.

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

BRAISED PORK WITH BOK CHOY

Steps:

• Gently pull apart the leaves of the the bok choy. Wash and dry them.
• In a big bowl, sift in the flour and add in the pork chunks. Tumble them in the flour till all the chunks are coated evenly with flour. Lay out the chunks on a baking sheet after shaking off excess flour.
• Heat oil in a non-stick skillet. Test the oil by dropping a little flour into it. If it sizzles, its ready.
• Add the pork and quickly stir-fry for 4-5 minutes till the pieces have browned.
• Lower the heat to medium. Add the garlic, ginger and chili and cook for another minute just to take the rawness out of them.
• Add the the two soy sauces, wine, vinegar and sugar and stir to combine.
• Lower the heat. Cover and braise for about 20 minutes.
• Remove the cover and add the bok choy leaves in a layer on top. Cover and cook for 5 minutes.
• Stir the wilted leaves into the sauce. Taste and adjust, adding sugar or vinegar, if necessary.
• Serve piping hot over steamed white rice.

BRAISED BOK CHOY

Steps:

• Trim bottom inch from head of bok choy. Wash leaves and pat dry. With knife, cut leafy green portion away from either side of triangular white stalk.
• Cut each white stalk in half lengthwise then crosswise into 1/2 inch pieces. Stack leafy greens then slice them crosswise into thin strips. Keep sliced stalks and leaves separate.
• Heat a 12 inch non-stick skillet over high heat, add the oil and swirl to coat. Add the bok choy stalks and cook, stirring frequently, until the edges start to turn translucent (4-5 minutes).
• Add the garlic, stirring frequently, for 30 seconds. Add the bok choy greens and the broth. Cover, reduce heat to medium-low and cook, stirring twice, until bok choy is just tender (4 minutes).
• Remove cover, increase heat to medium-high and stir-fry for two minutes. Stir in the vinegar, season with salt and pepper. Serve immediately.

SAKE BRAISED BOK CHOY

Steps:

• Heat sake in very large skillet over medium flame until it begins to simmer. Add baby bok choy heads.
• Cover, reduce heat and cook until bok choy is barely tender, 3-5 minutes. Remove bok choy to a plate and keep warm.
• Raise heat to high and reduce sake until it reaches a glaze consistency. Drizzle glaze over bok choy and serve immediately.

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.

SIMPLE ROASTED BABY BOK CHOY

Steps:

• Preheat oven to 350°F.
• Onto a large baking sheet, spread halved heads of baby bok choy into a single layer.
• Drizzle with olive oil and sprinkle with salt and pepper.
• Roast for 12 minutes. Using tongs, turn each bok choy to ensure both sides are nicely browned. Return to oven to roast for another 12 minutes.
• Serve immediately and enjoy.