Braised Bok Choy Food

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BRAISED BABY BOK CHOY



Braised Baby Bok Choy image

Authentic Asian flavour. Ketjap manis is an Indonesian thick, sweet soy sauce found in the Asian section of most grocery stores. Substitute it with 1 teaspoon low sodium sauce and 1/2 teaspoon sugar.

Provided by Emjay99

Categories     Greens

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 10

6 baby bok choy, cut lengthwise in half
1 teaspoon oil
1 teaspoon sesame oil
2 cloves garlic, chopped
1 teaspoon grated gingerroot
1/2 cup chicken stock
1 tablespoon oyster sauce
2 teaspoons ketjap manis (Indonesian sweet soy sauce)
1 tablespoon hoisin sauce
1 teaspoon cornstarch

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



Braised Baby Bok Choy image

Yummy and tender.

Provided by Di

Time 20m

Yield 4

Number Of Ingredients 4

1 tablespoon extra-virgin olive oil
4 large heads baby bok choy, halved lengthwise, or more to taste
¼ cup chicken stock
3 tablespoons soy sauce

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.

Nutrition Facts : Calories 96.4 calories, Carbohydrate 10.9 g, Fat 4.3 g, Fiber 4.6 g, Protein 7.6 g, SaturatedFat 0.6 g, Sodium 1014.4 mg, Sugar 5.6 g

BRAISED BOK CHOY AND SHIITAKES



Braised Bok Choy and Shiitakes image

Provided by Ming Tsai

Categories     side-dish

Number Of Ingredients 7

2 tablespoons peanut oil
2 tablespoons sliced garlic
12 heads baby bok choy, halved, washed and de-cored
12 large dried shiitakes, rinsed, rehydrated in hot water, stems removed
2 cups chicken stock
2 tablespoons dark soy sauce
Salt and black pepper, to taste

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 BOK CHOY



Braised Bok Choy image

This easy recipe allows bok choy to turn out perfectly cooked, ideal as a side dish for lean meat or fish.

Provided by Broke Guy

Categories     Greens

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons peanut oil or 2 tablespoons vegetable oil
1 1/2 lbs bok choy
4 garlic cloves, minced
1/2 cup chicken broth
1 teaspoon rice vinegar
salt and freshly crushed black pepper, to taste

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.

Nutrition Facts : Calories 91.2, Fat 7.3, SaturatedFat 1.2, Sodium 204.5, Carbohydrate 4.8, Fiber 1.8, Sugar 2.1, Protein 3.4

BRAISED PORK CHEEKS WITH BABY BOK CHOY AND CARROTS



Braised Pork Cheeks with Baby Bok Choy and Carrots image

Provided by Food Network

Categories     main-dish

Time 6h50m

Yield 4 servings

Number Of Ingredients 20

2 trotters (pig's feet), split
Salt and pepper
1/4 cup Chinese rice wine
10 dried shiitake mushrooms
1 onion, peeled and quartered
1 medium turnip, quartered
6 cloves garlic, smashed
2 stalks lemongrass
2 kaffir lime leaves, torn
One 2-inch piece fresh ginger, peeled and smashed
1 piece star anise
2 tablespoons sweet soy sauce (see Cook's Note)
10 to 12 pork cheeks, preferably local
Canola oil, for searing and sauteeing
1 pound multicolored baby carrots, halved lengthwise
4 heads baby bok choy, halved lengthwise
1/4 head red cabbage, julienned
Jasmine rice, for serving
Scallions, sliced on a bias, for serving
Cilantro leaves, for serving

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.

SEARED BOK CHOY



Seared Bok Choy image

Provided by Kardea Brown

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons olive oil
3 cloves garlic, minced
8 baby bok choy, halved lengthwise
2 tablespoons soy sauce
2 tablespoons soy molasses sauce, recipe follows, or oyster sauce
1/3 cup soy sauce
1/4 cup molasses
1 tablespoon sesame or olive oil
2 teaspoons minced garlic
1 teaspoon ginger powder
1 teaspoon fish sauce
1 teaspoon rice wine vinegar
1 teaspoon honey

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.

BRAISED BABY BOK CHOY



Braised Baby Bok Choy image

Baby bok choy is more tender than the vegetable is at full size -- try it with using this simple preparation.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables     Bok Choy Recipes

Time 15m

Number Of Ingredients 4

1 tablespoon vegetable oil
8 heads baby bok choy, trimmed, and halved lengthwise if large
1/4 cup homemade or low-sodium store-bought chicken stock, or water
3 tablespoons soy sauce

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.

SESAME SOY BRAISED BOK CHOY



Sesame Soy Braised Bok Choy image

Make and share this Sesame Soy Braised Bok Choy recipe from Food.com.

Provided by dicentra

Categories     Asian

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1 head bok choy
2 tablespoons peanut oil
1 tablespoon grated ginger
1 tablespoon minced garlic
1/2 cup chicken stock
1 tablespoon toasted sesame oil
2 tablespoons soy sauce
2 teaspoons rice vinegar
1 teaspoon sugar
salt and pepper
2 tablespoons sesame seeds

Steps:

  • Trim the bok choy. Slice the leafy portion from the stalks. Cut both the leaves and stalks into large matchstick sized pieces, keeping two piles.
  • Heat a large heavy skillet until hot. Add oil and coat the pan. Add the bok choy stems; stir fry about 5 minutes.
  • Add ginger and garlic and stir fry briefly.
  • Add bok choy greens, chicken stock, sesame oil, soy sauce, rice vinegar, sugar, salt and pepper to taste.
  • Cover, reduce heat to medium low and cook until bok choy is tender and glazed with sauce 5-8 minutes.
  • Remove cover, sprinkle with sesame seeds and increase heat to medium high.
  • Cook until liquid evaporates 2-3 minutes.

Nutrition Facts : Calories 170.5, Fat 13.2, SaturatedFat 2.1, Cholesterol 0.9, Sodium 683.4, Carbohydrate 9.9, Fiber 2.9, Sugar 4.2, Protein 5.9

BRAISED BABY BOK CHOY



Braised Baby Bok Choy image

Categories     Leafy Green     Vegetable     Side     Braise     Fall     Summer     Bok Choy     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 servings

Number Of Ingredients 4

1 cup chicken broth
3 tablespoons unsalted butter
3/4 lb baby bok choy, trimmed
1/2 teaspoon Asian sesame oil

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.

STIR FRIED/BRAISED BOK CHOY



Stir Fried/Braised Bok Choy image

Easy! Local recipe with a few minor changes on my part. An excellent source of Vitamin A and C. Serve over Recipe #88564.

Provided by COOKGIRl

Categories     Greens

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 8

1 tablespoon peanut oil
1/2 cup white onion, diced
2 small carrots, sliced thinly on the diagonal
4 cups bok choy, washed and chopped
3 -4 green onions, sliced
1 cup mushroom, stemmed and sliced
1/3 cup vegetable broth
1 tablespoon tamari

Steps:

  • Heat the peanut oil in a wok over high heat.
  • Add the white onion and cook 3 minutes until brown and crispy.
  • Add the carrots and stir fry another 3 minutes.
  • Add the bok choy, green onions and mushrooms and stir fry an additional 2 minutes.
  • Pour the broth over the vegetables and simmer for 2 minutes.
  • Season with tamari and serve over a bed of brown rice.
  • Yield is estimated as a side dish.

Nutrition Facts : Calories 89.8, Fat 4.9, SaturatedFat 0.8, Sodium 423.5, Carbohydrate 9.9, Fiber 3, Sugar 4.7, Protein 3.6

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