Saucy Asian Bok Choy Food

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.

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.

SPICY BOK CHOY IN GARLIC SAUCE

Steps:

• Trim off the ends of the bok choy and chop, keeping the white parts separate from the green as they will need to cook longer. Rinse and spin or pat dry. Set aside.
• In a small bowl or cup, stir together the vegetable oil and sesame oil. In a separate larger bowl, stir together the water, ginger, garlic, oyster sauce, soy sauce, brown sugar and red pepper flakes. Set this aside.
• Heat the oil in a large skillet or wok over medium-high heat. Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green. When stems are almost cooked, add the leaves; cook and stir until leaves are wilted, 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish. Pour the sauce into the skillet or wok, and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss lightly to coat.

BOK CHOY WITH VEGETABLES AND GARLIC SAUCE

Steps:

• Heat peanut oil in a large nonstick skillet over medium-low heat. Cook garlic and ginger until fragrant, about 1 minute. Add vegetable broth and water. Cover and cook until garlic and ginger are very soft, about 7 minutes. Stir in bell pepper and carrots and cook for 1 minute. Add bok choy and toss until well coated with liquid. Season with sugar and salt and cook until tender, about 4 minutes more. Drizzle with sesame oil.

ASIAN BEEF WITH BABY BOK CHOY

Steps:

• Heat large nonstick skillet on high heat. Add bok choy, peppers, half the garlic and 1 tsp. ginger; stir-fry 1 min. Stir in broth; cover. Simmer 3 to 5 min. or until vegetables are crisp-tender. Transfer to platter; cover to keep warm.
• Combine meat, dressing, soy sauce, and remaining garlic and ginger.
• Heat same skillet on high heat. Add meat mixture; stir-fry 3 to 4 min. or until meat is done. Spoon meat and sauce over vegetables.

BOK CHOY IN CREAM SAUCE

Steps:

• Separate the leaves and cut each in half length-wise, then cross-wise.
• Heat 4 T of the oil in a wok until hot.
• Add cabbage and fry for 3 minutes.
• Add salt & Sugar and mix well.
• Remove from pan when tender.
• Heat 1 T oil in the wok.
• Add stock and bring to a boil.
• Put cornstarch in water, mix well
• Add cornstarch mix & milk to stock, stirring well about 1 minute until thick.
• Pour 1/2 the stock mix into a container.
• Add cabbage to sauce left in the pan and mix and heat thoroughly.
• Put on serving plate and top with remaining sauce. Grind pepper on top.

QUICK FRY BOK CHOY

Steps:

• Wash the bok Choy and blanch in boiling water for around 2 minutes. Move out and drain. Make sure three is no extra water on the surface.
• In a small bowl, add oyster sauce, salt, cornstarch and water to make the stir-fry sauce.
• Heat up cooking oil and add chopped garlic and chili peppers into stir fry for 1 minute.
• Add blanched bok Choy to wok and stir-fry sauce. Do a quick stir fry. Transfer out and enjoy!

BABY BOK CHOY WITH BRAISED SHIITAKE SAUCE

Steps:

• Pour enough hot water over shiitakes to cover; let soak until soft, 45 minutes. Drain; squeeze to remove excess water. Cut off stems; discard. Thinly slice caps.
• Bring large pot of salted water to boil. Add 2 tablespoons oil, then bok choy; cook just until wilted, 30 seconds. Drain. Transfer to platter; cover.
• Whisk 1 teaspoon tapioca starch and 1 tablespoon water in bowl. Heat 1 tablespoon oil in small skillet over medium-high heat. Add garlic; stir 30 seconds. Add shiitakes; stir 1 minute. Reduce heat to medium; add broth and next 4 ingredients. Whisk in tapioca mixture; cook until sauce thickens, about 30 seconds. Season with salt and pepper. Pour over bok choy; scatter ginger over.

CHINESE EASY BABY BOK CHOY STIR FRY

Steps:

• Add 2 tablespoon oil to a wok, heat over medium-high heat until just to beginning to smoke, add minced garlic, stir-frying for 3 seconds
• Add baby bok choy sections, 1/8 teaspoon salt, keep stir-frying for about 10-15 seconds until cooked through, turn off the heat and tranfer them to a plate.
• Serve immediately.

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.

SAUCY ASIAN BOK CHOY

Steps:

• Combine all 7 first ingredients, for the sauce, in a small pot and bring to a simmer.
• Add white parts of the bok choy and cook on medium-low, covered, about 5 minutes, till softened.
• Add the green parts of bok choy and let cook 3-5 minutes more. Stir, remove from the heat, cover and let the greens soften further for 3-5 minutes.
• Dish it up and spoon some of the sauce over each serving. This is also quite good as leftovers served cold.