Sake Braised Bok Choy Food

SAKE BRAISED BOK CHOY

Steps:

• Heat sake in very large skillet over medium flame until it begins to simmer. Add baby bok choy heads.
• Cover, reduce heat and cook until bok choy is barely tender, 3-5 minutes. Remove bok choy to a plate and keep warm.
• Raise heat to high and reduce sake until it reaches a glaze consistency. Drizzle glaze over bok choy and serve immediately.

STIR-FRIED SESAME BABY BOK CHOY

Steps:

• Trim and discard the rough bottoms from the baby bok choy. Separate the leaves, rinse, and pat dry.
• In a small bowl, combine the soy sauce, rice wine, and sugar. Set aside.
• Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom and sides. Add the garlic and ginger and stir-fry until aromatic, 20 to 30 seconds. Add the bok choy and stir-fry for about 2 minutes, until crisp-tender. Add the soy sauce mixture and cook for another 30 seconds. Turn off the heat, and drizzle with sesame oil. Transfer to a serving plate and serve hot.

STIR FRIED/BRAISED BOK CHOY

Steps:

• Heat the peanut oil in a wok over high heat.
• Add the white onion and cook 3 minutes until brown and crispy.
• Add the carrots and stir fry another 3 minutes.
• Add the bok choy, green onions and mushrooms and stir fry an additional 2 minutes.
• Pour the broth over the vegetables and simmer for 2 minutes.
• Season with tamari and serve over a bed of brown rice.
• Yield is estimated as a side dish.

BRAISED BABY BOK CHOY

Steps:

• Blend together: chicken stock, oyster sauce, ketjap manis, hoisin sauce and cornstarch.
• Heat both oils in a wok and saute garlic and ginger.
• Add bok choy and stir fry 2 minutes.
• Stir in liquid ingredients and heat through until thickened and bok choy is tender crisp.

BRAISED BABY BOK CHOY

Steps:

• Bring broth and butter to a simmer in a deep large heavy skillet. Arrange bok choy evenly in skillet and simmer, covered, until tender, about 5 minutes. Transfer bok choy with tongs to a serving dish and keep warm, covered.
• Boil broth mixture until reduced to about 1/4 cup, then stir in sesame oil and pepper to taste. Pour mixture over bok choy.

BRAISED BABY BOK CHOY

Steps:

• Heat oil in a skillet over medium-high heat until hot, but not smoking. Add bok choy and cook, turning once, until just golden, about 2 minutes. Add stock and soy sauce. Cover, reduce heat to medium, and simmer until bok choy is tender, about 5 minutes.
• Transfer to a serving platter, reserving liquid in the skillet.
• Cook liquid over medium-high heat until it is reduced by half, 1 to 2 minutes. Pour over bok choy and serve.

SESAME SOY BRAISED BOK CHOY

Steps:

• Trim the bok choy. Slice the leafy portion from the stalks. Cut both the leaves and stalks into large matchstick sized pieces, keeping two piles.
• Heat a large heavy skillet until hot. Add oil and coat the pan. Add the bok choy stems; stir fry about 5 minutes.
• Add ginger and garlic and stir fry briefly.
• Add bok choy greens, chicken stock, sesame oil, soy sauce, rice vinegar, sugar, salt and pepper to taste.
• Cover, reduce heat to medium low and cook until bok choy is tender and glazed with sauce 5-8 minutes.
• Remove cover, sprinkle with sesame seeds and increase heat to medium high.
• Cook until liquid evaporates 2-3 minutes.