WILD MUSHROOM AND BOK CHOY IN BLACK BEAN SAUCE
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the black bean sauce: Put the black beans, rice wine, soy sauce, garlic and chile in a food processor and blitz briefly; be careful not to puree into a smooth sauce.
- For the stir-fry: Slice the bok choy stems.
- Heat a wok over high heat and add the vegetable oil. When the oil begins to smoke, add the bok choy stems and mushrooms. Stir-fry for 1 minute, then add the leaves of the bok choy. Stir-fry for 1 minute more.
- Add the black bean sauce and gently stir to coat all of the ingredients.
- Add the hot stock and bring to a boil. Season with the soy sauce and stir in the cornstarch and water mixture. Cook for 1 minute or less to thicken the sauce.
- Serve immediately garnished with sliced scallions.
SHRIMP, BOK CHOY & NOODLES IN A SEASONED BROTH
This is a great quick mid week dinner. I always have shrimp on hand in the freezer and this is just a nice change from the typical fried or sauteed shrimp. I prefer to use bok choy vs napa cabbage, but either one will work. Shitaki mushrooms also are best, but button mushrooms will work just fine. I serve this with some crisp romaine, and a sesame dressing (Kraft makes an Asian Toasted Sesame Dressing, which is actually very good). I add some cucumbers, red onion and carrot to the romaine, and top with the dressing for a simple side salad. This makes a light summer dinner. Fresh shrimp is best, but frozen shrimp is fine for this dish.
Provided by SarasotaCook
Categories < 30 Mins
Time 30m
Yield 4 bowls or servings, 4 serving(s)
Number Of Ingredients 14
Steps:
- Broth -- In a large pot, add the broth, sherry, garlic, ginger, soy, sesame oil, and jalapeno. Cover and bring to a boil. Immediately reduce to low and simmer for 5 minutes. Remove the jalapeno, garlic and ginger. Just keep covered on low heat.
- Pasta -- Since this is angel hair pasta it takes just a few minutes to cook. Cook the pasta in salted water according to pkg directions. Once it is done, drain well and set to the side.
- Shrimp and Vegetables -- As the pasta is cooking, turn the heat back up on the broth to medium heat and add the mushrooms and cook 3-4 minutes. Then add the shrimp and bok choy and cook another 3-4 minutes. Just until the bok choy is slightly wilted and the shrimp are beginning to turn pink. Add in the water chestnuts and scallions and cook another minute or two just to heat through. Season with salt and pepper if necessary (go easy on the salt). I add quite a bit of pepper to mine.
- Serve -- I think this is best served individually. I place a heaping spoon of the pasta in each bowl and then top with the seafood and bok choy broth.
- Garnish with a drizzle of the sesame oil. ENJOY a really good light dish!
SOBA NOODLES WITH MUSHROOMS
This cold dish may be served as an appetizer or as a side salad. It is perfect before a Japanese meal but don't think of it as purely Asian it goes well with many meals. I like it at room temperature. When you adjust the seasoning you may want to add a bit more soy, a touch more oil or even a bit of salt.. Make it ahead and allow the flavors to meld for an hour or so. If Soba noodles are not available you may substitute with wheat pasta (something like Cappini) The Soba noodles I refer to in the ingredient list are soft not dried and require very little boiling do not over cook them
Provided by Bergy
Categories Vegetable
Time 23m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the noodles in boiling water until they are just tender- test after 3 minutes, drain and plunge into ice cold water, rinse& drain- set aside.
- Toss slivered mushrooms with the Shallots& Ginger.
- Toss with the noodles.
- Mix together the stock, soy, sesame oil& Mirin or honey, mix.
- Pour over the noodles and mix well, taste& adjust seasoning.
- Arrange on 4 plates.
- Sprinkle with toasted sesame seeds& serve.
- For vegetarians use the vegetable stock.
Nutrition Facts : Calories 455, Fat 3.6, SaturatedFat 0.6, Cholesterol 0.9, Sodium 1728.9, Carbohydrate 93.6, Fiber 1.4, Sugar 1.9, Protein 21
GINGERY BEEF BROTH WITH SOBA NOODLES AND BOK CHOY
Make and share this Gingery Beef Broth With Soba Noodles and Bok Choy recipe from Food.com.
Provided by ratherbeswimmin
Categories Asian
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Thinly slice the green onions, reserving the white and pale green parts in one bowl and the dark green parts in a separate bowl.
- In a large, heavy pot, combine the broth, 3 cups water, the ginger, garlic, and the white and light green parts of the green onion and bring to a boil over med-high heat.
- Decrease the heat to low and simmer for 20 minutes.
- Strain the liquid discarding the solids, and return the broth to the pot.
- Season with salt and keep warm over low heat.
- In a frying pan over med-high heat, warm the oil.
- Add the bok choy and mushrooms and sauté, stirring frequently, until the vegetables begin to caramelize and soften, about 6 minutes; set aside.
- Return the broth to a boil and add the soba noodles.
- Cook, stirring occasionally, for 4 minutes.
- Add the bok choy, mushrooms and soy sauce and stir to combine.
- Serve, garnished with the dark green onions slices.
- Pass the hot sauce at the table.
Nutrition Facts : Calories 114.9, Fat 2.7, SaturatedFat 0.3, Sodium 552.2, Carbohydrate 19.4, Fiber 0.4, Sugar 0.6, Protein 5.2
BLACK BEAN SOBA SOUP
A warming filling soup that's packed with flavour makes a simple supper. I always use Sharwoods sauce they do a 195g bottle which is perfect for this.
Provided by PinkCherryBlossom
Categories Japanese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook the noodles in boiling water for 5 minutes Add the cabbage and cook for 1 minute. Drain and set aside, keeping warm.
- Heat the oil in a medium pan, add the onions and cook for 2 minutes Add garlic, chilli, ginger, soy, stock and black bean sauce.
- Bring the pan to the boil and simmer for 3 minutes Add cashew nuts.
- Spoon the noodles into bowls an ladle over the soup. Top with the toasted sesame seeds.
Nutrition Facts : Calories 471.7, Fat 22.4, SaturatedFat 3.7, Sodium 840.8, Carbohydrate 61.1, Fiber 3.1, Sugar 4.9, Protein 14.7
MIXED MUSHROOMS, BOK CHOY AND BLACK BEAN SAUCE WITH SOBA NOODLES
From Clean Eating, Fall 2008, This recipe has been revised by me so that the ingredients are not so "clean". All times are an estimation.
Provided by Borealis Beegirl
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook noodles according to package directions., Drain and return to pot. Toss with 1 tbsp oil, cover and set aside.
- In a small bowl, combine stock, black bean sauce, soy sauce and arrowroot. Set aside.
- In a large wok or skillet, heat remaining oil over medium-high heat until it shimmers. Add onions and stir-fry for 1 minute. Add bok choy and stir-fry for 1 minute. Add portobello mushroom and stir-fry for 1 minute. Add shitake and cremini mushrooms and stir-fry for 2 minutes, or until all mushrooms in wok are tender. Add stock mixture and enoki mushrooms. Cook stirring occasionally, until sauce comes to a boi and thickens. about 1 minute.
- Serve stir fry over noodles, sprinkled with green onions.
Nutrition Facts : Calories 282.7, Fat 8.2, SaturatedFat 0.8, Cholesterol 1.4, Sodium 720.7, Carbohydrate 46, Fiber 3.4, Sugar 4.9, Protein 12.1
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