GUEST POST: BEEF NOODLE SOUP WITH SHITAKE MUSHROOMS AND BABY BOK CHOY FROM SPIRALIZED
Provided by George Bryant (Civilized Caveman)
Time 25m
Number Of Ingredients 12
Steps:
- Season the beef cubes with salt, pepper and lightly pat with olive oil.
- Place a large saucepan over medium heat and add in 1 tbsp of the olive oil.
- Once the oil heats, add in the garlic.
- Once the garlic heats, add in the beef and cook for about 1-2 minutes per side or until it is still rare in the middle but seared on the outsides.
- Remove from the saucepan, leaving in the garlic, and set aside.
- Place the rest of the olive oil in the same saucepan and add in the red pepper flakes, bok choy and mushrooms. Stir to combine and cook for about 2 minutes.
- Add in the water and chicken broth and bring to a boil.
- Once boiled, add in the coconut aminos. Reduce heat and simmer for 5 minutes.
- Add in the beef, zucchini noodles, and half of the green onions. Cook for 2 minutes and then pour into a bowl.
- Top with remaining green onions and enjoy!
STIR-FRIED BABY BOK CHOY WITH SHIITAKE MUSHROOMS
Provided by Food Network
Time 36m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Soak shiitakes in 1 cup very hot water until tender, about 15 minutes. Drain, reserving liquid. Trim mushrooms and chop. Separate leaves and stems of bok choy; cut stems into 2-inch lengths and slice leaves into ribbons.
- Heat 2 tablespoons oil in a wok or large skillet over high heat. When oil is hot, add bok choy stems, garlic, if using, reconstituted mushrooms, and about 1/4 cup reserved mushroom water.
- Cook, stirring frequently, until stems are crisp-tender, about 4 minutes.
- Meanwhile, in a small skillet heat remaining 2 tablespoons oil; saute fresh shiitake mushrooms over medium-high heat. Continue cooking until they begin to brown and crisp on edges.
- Into the large skillet or wok, add bok choy leaves and oyster sauce and toss vegetables gently to combine; continue cooking until greens wilt, about 2 more minutes. Serve immediately, topped with crisp mushrooms.
BABY BOK CHOY SAUTé WITH MUSHROOMS
This recipe is very easy to put together, takes very little time and is healthy dish even children will enjoy. I like the chicken broth but for vegan the vegetarian broth will work
Provided by dedemax11
Categories Vegetable
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Sauté mushrooms in olive oil over medium heat; cook until the sweat and turn light brown, 3 to 4 minutes.
- Add bok choy and stir-fry until tender-crisp, 2 to 3 minutes.
- Add garlic, cook for about 1 minute or until you start to smell the garlic.
- Add broth and pepper.
- Sauté until most of the broth has evaporated.
Nutrition Facts : Calories 102.6, Fat 7.5, SaturatedFat 1.1, Sodium 244.5, Carbohydrate 6.7, Fiber 2.5, Sugar 3.1, Protein 4.8
CHINESE-STYLE BABY BOK CHOY WITH MUSHROOM SAUCE
This is a delicious dish. It is an authentic Chinese recipe that I use for my cooking. Baby bok choy and mushroom are the two main ingredients.
Provided by Jade Blue
Categories Side Dish Vegetables
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- In a bowl, mix together the oyster sauce, soy sauce, and brown sugar until the sugar has dissolved. Mix the potato starch and water in a small bowl, and stir it into the oyster sauce mixture until smooth.
- Fill a pot with water, bring to a boil, and stir in salt and vegetable oil. Place the bok choy into the boiling water, and cook until tender, shiny, and bright green, 2 to 3 minutes. Drain the bok choy, and arrange attractively on a serving platter.
- Heat the olive oil in a large skillet or wok until the oil shimmers, then toss the green onion and garlic in the hot oil until fragrant, about 20 seconds; stir in the mushrooms. Cook and stir until the mushrooms begin to shrink slightly. Sprinkle the mushrooms lightly with salt. Continue to cook the mushrooms, stirring often, until they are tender, about 5 minutes. Pour in the oyster sauce mixture, then stir until the sauce is thickened and coats the mushrooms, 30 seconds to 1 minute. Pour the thickened mushroom sauce over the bok choy; serve immediately.
Nutrition Facts : Calories 69 calories, Carbohydrate 4.7 g, Fat 5.4 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 0.7 g, Sodium 175.2 mg, Sugar 2.3 g
SHIITAKE BOK CHOY SOUP
Make and share this Shiitake Bok Choy Soup recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a soup pot, combine onion, carrot and mushrooms. Add 5 cups water.
- Bring to a boil and simmer until the carrots and mushrooms are soft.
- Add sesame oil, sugar, ginger and soy sauce. Add salt and pepper to taste.
- Bring back to a boil, add bok choy and simmer until bok choy is tender.
Nutrition Facts : Calories 74.3, Fat 2.5, SaturatedFat 0.4, Sodium 279.8, Carbohydrate 12.9, Fiber 2.3, Sugar 5.2, Protein 1.9
SHIITAKE BOK CHOY SOUP WITH NOODLES
Provided by Beth Nicholson
Categories Soup/Stew Leafy Green Mushroom Pasta Vegetable Quick & Easy Dinner Winter Bok Choy Gourmet Massachusetts Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 as a main course
Number Of Ingredients 5
Steps:
- Cut bok choy crosswise into 1/4-inch-thick slices. Discard stems from mushrooms and cut caps into thin slices. Cut scallions diagonally into thin slices.
- In a 5- to 6-quart kettle bring 6 cups water to a boil with katsuobushi and boil 1 minute. Pour stock through a fine sieve into a large bowl and discard katsuobushi. Return stock to kettle and add bok choy, mushrooms, and noodles. Simmer soup, uncovered, until noodles are tender, 2 to 5 minutes, depending on type of noodle. Season soup with salt and pepper and stir in scallions.
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
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