Chef Johns Garlic And Ginger Bok Choy Food

CHEF JOHN'S GARLIC AND GINGER BOK CHOY

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.

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.

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.

GINGER & GARLIC STIR-FRIED BOK CHOY

Steps:

• Heat the oil in a stir-fry pan. Add the garlic and sauté over low heat for a minute or so.
• Add the bok choy and turn the heat up to high. Stir-fry for another minute or so.
• Stir in the teriyaki sauce, sesame oil, and ginger. Stir-fry until the bok choy is tender-crisp. Err on the side of less time than more; it should take only another minute or two.
• If you find that liquid has pooled in the bottom of the pan, dissolve the cornstarch in a little water, and drizzle it into the pan. This should do the trick to thicken a small amount of liquid into a sauce.
• Sprinkle in the the scallions and sesame seeds and serve at once.

GINGER GARLIC BABY BOK CHOY

Steps:

• Trim the very bottom ends of bok choy. Lay bok choy flat, and slice down the middle, lengthwise. Rinse bok choy thoroughly under running water, to make sure there is no dirt in between the leaves and bulbs
• In large skillet or wok, add oil and heat over medium heat. Add garlic and ginger and cook for about 3 minutes. Be careful not to burn garlic!
• Add soy sauce to wok/skillet. Next, add bok choy, flat side down. Add water, cover, and steam bok choy for about 7 minutes
• Mix cornstarch and a little bit of water, and mix well to form a slurry. Move bok choy to the sides of the wok/skillet, and add slurry to middle. Combine with soy sauce, and allow sauce to thicken. Move bok choy back to middle of wok/skillet, and cook for another 2-3 minutes
• To finish, sprinkle with toasted sesame seeds

BOK CHOY WITH GINGER VINAIGRETTE

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.

CHEF JOHN'S GARLIC AND GINGER BOK CHOY

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.