CHOW CHOW BOK CHOY
Make and share this Chow Chow Bok Choy recipe from Food.com.
Provided by Sharon123
Categories Greens
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
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!
Nutrition Facts : Calories 113.3, Fat 8.2, SaturatedFat 1.3, Sodium 307.4, Carbohydrate 5.7, Fiber 1.6, Sugar 2.4, Protein 2.5
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.
STUFFED BOK CHOY
Provided by Food Network
Categories side-dish
Time 50m
Yield 4 entree servings, or 12 side
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Toss eggplant, a pinch of salt and pepper, oil and five spice powder together. Spread on baking sheet and roast in oven for 15 minutes or until tender. Remove from heat and let cool. Dice roasted red pepper. Combine eggplant and pepper in large mixing bowl with 6 following ingredients. If mixture can not be formed into a cake, add bread crumbs to thicken. Season with salt and pepper. Divide mixture into 12 portions and form oval cakes. Dust each with flour. Warm a nonstick frying pan over medium high heat. Spray pan with cooking spray. Brown cakes on each side and remove from heat. Place cakes on a baking sheet and bake at 350 degrees F. for 10 to 15 minutes or until heated through. While cakes are cooking, have a pot of salted boiling water waiting. Add bok choy and cook until tender. Remove from heat and place 3 pieces of bok choy, split side up, on each plate. Place noodle cakes on top of each piece. Lightly press down so bok choy appears "stuffed" with the noodle cake.
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.
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.
BOK CHOY
This is a DELICIOUS recipe for Bok Choy to be used as a vegetable side dish. It is VERY LOW IN CARBS & SUGARS, PERFECT FOR DIABETICS!
Provided by Alan Leonetti
Categories Greens
Time 27m
Yield 2 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 81.9, Fat 6.9, SaturatedFat 1, Sodium 768.1, Carbohydrate 3.9, Fiber 0.7, Sugar 0.6, Protein 1.8
BOK CHOY SALAD WITH CHOW MEIN
This is a quick bok choy salad recipe I got from my mother. I made a few modifications to the dressing to fit my own taste, but it's been a hit with my husband, and our child and frequently asked for when they see bok choy in the store. This can be served as either an appetizer or a salad for any meal. Add green onions, if desired.
Provided by SpellsCooking
Categories Salad Green Salad Recipes
Time 29m
Yield 10
Number Of Ingredients 10
Steps:
- Heat canola oil in a large skillet over medium heat. Add sesame seeds. Heat for 30 seconds; start stirring with a spatula and add chow mein noodles and almonds. Cook, stirring constantly, until seeds are dark brown, about 4 minutes. Remove from heat. Add honey; stir until crunch mixture sticks together. Pour into a bowl; cover with plastic wrap. Refrigerate until cool, about 10 minutes.
- Mix olive oil, sugar, vinegar, and soy sauce together in another bowl. Cover with plastic wrap; refrigerate dressing until cool.
- Place bok choy into a salad bowl.
- Place crunch mixture on a flat work surface. Break into smaller pieces using a meat tenderizer. Add to the bok choy; mix into the salad. Serve dressing on the side.
- Mix dressing well; serve alongside the salad.
Nutrition Facts : Calories 456 calories, Carbohydrate 32.5 g, Fat 33.9 g, Fiber 3.5 g, Protein 7.6 g, SaturatedFat 5 g, Sodium 462.6 mg, Sugar 10 g
BOK CHOY NOODLE SOUP
Make and share this Bok Choy Noodle Soup recipe from Food.com.
Provided by Brian T.
Categories Asian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 42.4, Fat 1.9, SaturatedFat 0.2, Sodium 533.7, Carbohydrate 5.4, Fiber 1.3, Sugar 2.9, Protein 2.1
EASY BOK CHOY
There's no better way to enjoy the crisp delicate taste of bok choy. This basic stir-fry can be served as is, or you can add meat or tofu to make it more substantial. Quick and easy, this is one of my favorite ways to load up on leafy greens. Serve with fluffy white rice, or over noodles in soup.
Provided by Frantic Cook
Categories Side Dish Vegetables
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Heat the oil in a large skillet or wok over medium heat, and cook the garlic in the hot oil until fragrant, 1 to 2 minutes.
- Mix in the bok choy, and cook and stir until the green parts of the leaves turn bright green and the stalks become slightly translucent, 5 to 8 minutes. Sprinkle with salt to serve.
Nutrition Facts : Calories 150.4 calories, Carbohydrate 20.3 g, Fat 5.2 g, Fiber 9.1 g, Protein 13.7 g, SaturatedFat 0.8 g, Sodium 629.2 mg, Sugar 10.7 g
BOK CHOY AND CHICKEN
So yummy. So easy. So fast. Healthy, too! One of my mom's easy dinners. Bok choy is a leafy vegetable that tastes kind of like a cross between lettuce and cabbage, but also with a flavor of its own.
Provided by ketchupqueen
Categories Chicken Breast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Wash bok choy very well.
- Slice across the leaf at about 1/2 inch intervals.
- Discard the bottom when you get to the part with no green on it.
- Drain thoroughly.
- Chop chicken breasts into 1/2 to 1 inch chunks.
- Heat oil in a wok or large, high-sided frying pan with a lid over medium heat.
- When oil is hot, add garlic.
- Saute for a few seconds, then add chicken.
- Saute until slightly browned all over (no pink showing on the outside).
- Add bok choy and stir-fry for about half a minute, until just wilted.
- Add soy sauce and sherry.
- Cover and cook until chicken is done; about 10 to 15 minutes.
- Serve over steamed white rice with soy sauce or teriyaki sauce.
BOK CHOY (SIDE DISH)
Make and share this Bok Choy (Side Dish) recipe from Food.com.
Provided by katie in the UP
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place 2 tablespoons of peanut oil and heat until almost smoking.
- Split the piece of ginger open with a knife then whack it with the flat side of the knife.
- Lay the ginger pieces in the oil, cut-side down to let it start to perfume.
- Pan-fry the bok choy, cut-side down, for a couple of minutes to give it some color.
- Add the water and cook another minute to steam the bok choy; carefully remove it to a plate.
- Add the soy sauce, oyster sauce, lemon juice, and brown sugar.
- Cook and stir for 3 minutes until the sauce is the consistency of syrup.
Nutrition Facts : Calories 92.4, Fat 6.9, SaturatedFat 1.2, Sodium 916.2, Carbohydrate 7.3, Fiber 0.4, Sugar 3.9, Protein 1.2
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