Cooking Baby Bok Choy Food

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.

SAUTEED BABY BOK CHOY

Steps:

• Heat oil in a medium skillet over medium-high. Add garlic and ginger; cook until fragrant and golden, about 30 seconds. Add bok choy, stirring to evenly coat. Add soy sauce and 2 tablespoons water; cover and cook 2 minutes. Remove lid and continue cooking, stirring a few times, until liquid has evaporated and bok choy is tender, about 2 minutes. Season with more soy sauce, if desired, and serve.

SAVORY BABY BOK CHOY

Steps:

• Melt butter in a large skillet over medium heat, and cook and stir the garlic and bay leaf until the garlic is lightly browned, about 5 minutes. Stir in the chicken stock and white wine, and increase heat to a full boil. Cook the sauce, stirring often, until reduced to 1 cup, about 15 minutes. Remove bay leaf. Lay the bok choy halves, cut sides down, into the sauce, and reduce heat to a simmer. Cook until tender, about 10 minutes. Serve with sauce spooned over bok choy.

BABY BOK CHOY - AUTHENTIC CHINESE RECIPE

Steps:

• Clean baby bok choy in cold water several times to get out the sand/dirt. You can slice the vegetable in half length-wise if you like.
• heat oil over medium heat in skillet. (very briefly if using sesame oil since this burns quickly).
• If you are using fresh garlic instead of garlic salt, add to oil now.
• Add baby bok choy to skillet, stirring constantly, about 1 min until leaves are coated with oil and beginning to wilt.
• Add chicken broth and cover pan.
• Simmer for 2-3 minutes. Test for doneness with a fork - if it can pierce the white thick part of the stalk without much resistance it is ready.
• Remove from heat, add garlic salt.
• When transferring to serving dish, you can move some of the broth but don't take the bottom bits since this may have residual sand.

MICROWAVE STEAMED BABY BOK CHOY

Steps:

• Cut baby bok choy in 1/2 lengthwise, place side by side in shallow microwave proof dish with 2 to 3 tablespoons water. Cover loosely with plastic wrap. Microwave on high for 4 to 5 minutes or until tender and cooked through.

MICROWAVE BABY BOK CHOY WITH MISO SAUCE

Steps:

• Put 3 tablespoons of water in a large heatsafe glass bowl. Add the bok choy, ginger and garlic. Gently stir to combine. Cover with a vented lid or plastic wrap with 6 small holes poked in it. Microwave on high for 3 minutes. Carefully uncover and stir the bok choy. Cover again and cook on high until the bok choy is crisp-tender, about 3 more minutes.
• Meanwhile, whisk together the miso paste, sesame oil, rice vinegar, 3 tablespoons water and a pinch of black pepper in a small bowl. Reserve.
• Use a pair of tongs to transfer the bok choy to a serving platter, discarding any extra liquid and the garlic cloves left behind in the bowl. Drizzle with the miso sauce and garnish with the toasted sesame seeds.

BABY BOK CHOY WITH OYSTER SAUCE

Steps:

• Stir the oyster sauce, soy sauce, rice vinegar, sesame oil and sugar in a bowl until well combined; set aside. Wash the bok choy well to remove any grit and drain in a colander, leaving some water clinging to the leaves. Halve any large heads lengthwise.
• Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add half each of the garlic and ginger and cook, stirring, until just softened, about 30 seconds. Add half of the bok choy and stir to coat. Cook until the bok choy is crisp-tender at the stem, 4 to 5 minutes; add water, 1 tablespoon at a time, to keep a bit of moisture in the skillet and prevent the garlic from burning. Remove to a platter.
• Add the remaining 1 tablespoon vegetable oil to the skillet and repeat with the remaining garlic, ginger and bok choy. When tender, return the first batch of bok choy to the skillet and heat through. Transfer all the bok choy to the platter and drizzle with the sauce.

BABY BOK CHOY WITH BACON, ONION AND BUTTER BEANS

Steps:

• Add the bacon to a large skillet and cook over medium heat, stirring occasionally, until brown and crisp, about 6 minutes. While the bacon cooks, cut the stems from the bok choy into 1-inch pieces and the leafy tops into 3-inch pieces.
• Add the onion to the bacon and cook, stirring, until softened slightly, 4 to 5 minutes. Toss in the beans and stir until heated through, about 2 minutes. Transfer the vegetables with a slotted spoon to a bowl, leaving the fat in the pan.
• Add the bok choy stems to the pan, increase the heat to medium-high and cook, stirring, until slightly softened, about 2 minutes. Add the bok choy leaves and cook, stirring, until wilted, about 1 minute. Remove the pan from the heat and stir in the vinegar. Return the onion-bean mixture back to the pan and season with salt. Serve warm or at room temperature.

BABY BOK CHOY WITH GARLIC AND THYME

Steps:

• Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 4 heads baby bok choy (halved lengthwise) and cook until browned, 3 minutes. Flip and cook 2 more minutes. Season with kosher salt and pepper. Stir in 1 tablespoon butter, 1 chopped garlic clove and 8 thyme sprigs; remove from the heat. Top with flaky salt.

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

BABY BOK CHOY WITH OYSTER SAUCE

Steps:

• Trim 6 heads baby bok choy and separate the leaves. Cook in salted boiling water until tender, about 1 minute; drain. Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Add 4 chopped garlic cloves and 1 thinly sliced Fresno chile; cook 30 seconds. Add 1/4 cup oyster sauce, 2 teaspoons fish sauce, 2 teaspoons balsamic vinegar and the bok choy; toss to coat.

BABY BOK CHOY WITH GARLIC

Steps:

• Melt butter in heavy large skillet over moderate heat.
• Add minced garlic and saute about 2-3 minutes until barely golden/brown.
• Add bok choy and chicken broth and simmer until bok choy is tender, turning occasionally, about 8 minutes.
• Season with salt and pepper.
• Use a slotted spoon to serve.

GRILLED BABY BOK CHOY

Steps:

• In a large bowl, combine vinegar and chili paste and season with salt and pepper. Whisk in oil. Stir in scallions and sesame seeds. Add the bok choy and toss to coat. Chill for 15-20 minutes.
• Prepare the grill. Lay the bok choy halves on hot grill, cut sides down. Grill 2 to 5 minutes until crisp tender. Serve with additional sesame seeds and lime wedges.

BABY BOK CHOY SAUTE

Steps:

• In large saute pan, heat the oil on medium heat.
• Lightly saute the garlic for 30-45 seconds then increase the heat to medium-high and add the baby bok choy and Thai pepper.
• Saute another 2-3 minutes, being careful not to burn; adding more oil and/or reducing heat if necessary. The bok choy should be cooked through and wilted slightly, NOT slimey or dark colored.
• Add the galangal and the green onions. Saute another 45 seconds, stirring constantly. Season with salt and drizzle with lime juice.
• Serve as a side dish or over steamed brown rice or soba noodles.

BABY BOK CHOY IN THE WOK

Steps:

• Wash and slice all vegetables first.
• Combine sake and soy sauce in equal amounts in a small bowl.
• Heat up vegetable oil in a wok over high heat. Add garlic and stir fry briefly but don't brown. Add carrot next, if using. Stir fry briefly; then add all bok choy pieces at once and continue stir frying over high heat until halfway done.
• Add sake/soy sauce mixture and continue cooking until the bok choy is just done. Turn off heat and stir in sesame oil, if using; serve.

BABY BOK CHOY WITH OYSTER SAUCE

Steps:

• Combine soy sauce, oyster sauce, sugar and rice vinegar in a bowl and set aside.
• Heat oil in a skillet or wok set over high heat. When it shimmers, add garlic, then bok choy, and stir-fry for 2 minutes. Add 2 to 3 tablespoons water to the skillet or wok, then cover it and allow to cook for 2 to 3 minutes more, until bok choy has softened nicely at its base.
• Remove bok choy from the skillet or wok and place it on a warmed platter. Drizzle the reserved sauce over the greens and serve.

SAUTéED BABY BOK CHOY

Steps:

• In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red-pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds.
• Add bok choy and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce, stock or water, then cover pan and cook for approximately 2 minutes more, until steam begins to escape from beneath the lid of the pan.
• Uncover and continue to cook until liquid is close to evaporated and stalks are soft to the touch, approximately 3 minutes more.
• Remove to a warmed platter and drizzle with sesame oil.

BABY BOK CHOY

Steps:

• In wok or large sauté pan over moderately high heat, heat 1 tablespoon oil until hot but not smoking. Add 1/3 of garlic, 1/3 of ginger, and 1/3 of white parts of scallions and sauté until fragrant, about 1 minute. Add 1/3 of bok choy and sear until tips have wilted and stalks are crisp-tender, about 3 minutes. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper, then transfer to large serving dish and cover with foil to keep warm.
• Repeat process 2 more times for a total of 3 batches. Garnish with green parts of scallions 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.

EASY BOK CHOY

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.

BABY BOK CHOY STIR-FRY

Steps:

• Heat oil over medium-high heat and cook ginger for about 30 seconds.
• Add bok choy, soy sauce, and sugar. Stir-fry 3-5 minutes until cooked to desired tenderness.
• Remove ginger slices, add sesame oil and serve.