Chow Chow Bok Choy Food

CHOW CHOW BOK CHOY

Steps:

• In a large skillet, heat the oil with the garlic over medium high heat.
• Add the bok choy and saute for 1 minute, turning to brown all sides.
• Push bok choy to the side of the pan and add the mushrooms.
• Stir fry about 2 minutes, then reduce heat slightly.
• In a small bowl, combine the brown sugar, sesame oil, soy sauce, and sherry.
• Add this mixture to the skillet and stir, coating the bok choy well until completely coated and heated throughout, about 4-5 minutes, or until done to your likeness.
• Serve immediately, dividing the bok choy and sauce among 4 plates. Enjoy!

CHICKEN, BOK CHOY AND SHIITAKE CHOW MEIN

Steps:

• In a large bowl, dissolve the cornstarch in the shaoxing. Mix in the oyster sauce, ginger scallions, pepper and sambal. Mix in the chicken and marinate for at least 2-hours, preferably overnight. In a hot wok coated with oil, add the garlic and shiitakes and stir-fry for 4 minutes until the mushrooms are soft. Set mushrooms aside and in the same wok, add the chicken and cook for 6 to 8 minutes. Add the stock and season with salt and pepper. Add the bok choy and cook another 3 minutes. Add back the shiitakes and the noodles. Completely coat and heat the noodles. Check for seasoning.

BEST BOK CHOY

Steps:

• In a wok or large saute pan, add the grapeseed oil and when almost smoking, add the onions and bell peppers. Saute, stirring constantly, for 2 minutes. Add the green beans and mushrooms and cook for 2 minutes more.
• Add the bok choy, garlic, soy sauce, and fish sauce and saute until just wilted. Add pepper, to taste, and serve immediately.

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.

GRILLED BOK CHOY

Steps:

• Preheat a grill to medium. Halve 1 pound bok choy lengthwise; microwave, covered, 3 to 5 minutes. Whisk 1/4 cup sweet chili sauce with 1 tablespoon rice vinegar and 1 teaspoon each brown sugar, sesame oil and soy sauce. Toss with the bok choy. Grill until charred, 1 to 2 minutes per side, brushing with any extra sauce.

BOK CHOY WITH BEEF

Steps:

• Cut beef crosswise (across the grain) into 1/4-inch-thick slices, then cut slices into 1/2-inch-wide strips.
• Make marinade and marinate meat:
• Stir together marinade ingredients in a medium bowl until sugar is dissolved.
• Add beef, tossing to coat, and marinate 30 minutes to 1 hour.
• Blanch bok choy:
• Separate bok choy into individual leaves and halve crosswise, keeping stems and leaves separate. Cook stems in a large pot of boiling water 15 seconds, then add leaves and cook 15 seconds more. Drain in a colander, then rinse with cold water to stop cooking and drain well.
• Fry beef:
• Stir together soy sauce, Sherry, and vinegar.
• Heat vegetable oil in a 12-inch heavy skillet over moderate heat until a deep-fat thermometer registers 400°F.
• Add beef to hot oil with tongs (discard marinade) and cook, stirring carefully, until slices separate, about 1 minute. Transfer beef with tongs to a colander and drain.
• Stir-fry beef and bok choy:
• Reserve 3 tablespoons oil from skillet and discard remainder. Heat reserved oil in skillet over moderately high heat until hot but not smoking, then stir-fry garlic and ginger until fragrant, about 30 seconds. Add beef, soy mixture, and bok choy and stir-fry until sauce is simmering and mixture is just heated through, about 1 minute. Serve immediately.

BOK CHOY

Steps:

• Tear the Bok Choy leaves apart. Cut the leaves from the stems. Cut the stems into thin strips.
• Drop the cut stems into a pot of a quart of boiling salted water. Reduce heat to a simmer, and simmer until the stems are tender.
• Drain the water.
• Add the leaves and the rest of the ingredients and stir-fry until the leaves are wilted, and then 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.

BOK CHOY NOODLE SOUP

Steps:

• Trim and wash green onions. Chop white parts into small pieces. Reserve green parts whole.
• Peel and sliver ginger. Peel and mince garlic.
• Heat cooking oil in soup pot over medium-high heat.
• When oil is hot add the white parts of the green onions, garlic, ginger and Chinese five spice powder.
• Saute until aromatics soften, but do not color.
• Add vegetable stock.
• Turn heat up to high and bring to a boil, then reduce to a simmer.
• Place shiitake pieces in a bowl and spoon some of the hot stock over them. Let sit.
• In a separate pot, bring three quarts of water to the boil.
• Clean baby bok choy and slice each head into two or three pieces, vertically.
• Put baby bok choy in boiling water for 1 1/2 - 2 minutes. Remove with a slotted spoon and refresh under cold water.
• Cook noodles in boiling water according to package directions.
• While noodles cook squeeze broth from mushroom pieces and add to stock.
• Chop mushrooms into small pieces and add to stock.
• Slice green onion tops into thin slices diagonally. Reserve.
• To serve: Place 1/4 of noodles in a large bowl. Add 1/4 of bok choy. Ladle in 1/4 of stock. Top with green onions.
• Optional toppings: shredded toasted nori, grated fresh ginger, roasted pork, tofu, poached egg, etc.