Sesame Ginger Bok Choy Food

GINGER-SESAME BOK CHOY

Steps:

• In a small bowl, whisk together vinegar, soy sauce, and sesame oil. Set aside.
• In a large skillet with a tight-fitting lid, bring 1 cup water and ginger to a boil. Add the bok choy; reduce to a simmer. Cover and cook until leaves are vibrant green and stems are fork-tender, 3 to 5 minutes. Drain well; discard ginger.
• Transfer bok choy to a serving platter; drizzle with the vinegar-soy mixture, and serve immediately.

SESAME GINGER BOK CHOY

Steps:

• Combine soy sauce, water, sesame oil, and chili flakes in a small bowl. Set aside.
• Heat the oil in a large skillet and cook the garlic and ginger until fragrant, 1 to 2 minutes.
• Mix in the whites of the bok choy and cook 3-4 minutes. Add soy sauce mixture and leaves and cook 2 minutes more or until heated through and leaves are gently wilted.
• Sprinkle with sesame seeds and serve.

GRILLED SESAME-GINGER BOK CHOY

Steps:

• In a small bowl, whisk together olive oil, soy sauce, sesame oil, and ginger. Set aside.
• Pull the leaves off the base of the bok choy and slice off the very bottom of the stem to remove any tough pieces. Wash the leaves individually and let them dry completely on a clean kitchen towel. Brush individual bok choy leaves with olive oil mixture.
• Heat a grill pan over medium heat. Add bok choy leaves and grill until wilted and grill marks appear on stems and leaves, 30 to 45 seconds per side. Sprinkle with sesame seeds and serve warm.

GRILLED SESAME BOK CHOY

Steps:

• Halve and rinse 1 pound baby bok choy. Microwave, covered, until crisp-tender, about 4 minutes. Whisk 2 tablespoons peanut oil, 1 tablespoon each honey and rice vinegar and 2 teaspoons each Sriracha and toasted sesame oil. Drain the bok choy; toss with the dressing. Grill, turning, until charred, about 4 minutes. Drizzle with any remaining dressing and sprinkle with toasted sesame seeds.

SPICY SESAME BOK CHOY

Steps:

• In a medium bowl, whisk together the gochujang, chile powder, sugar, sesame oil, vinegar, salt and 1 teaspoon cold water. Pull apart the leaves of the bok choy and wash and dry well. Add the bok choy to the bowl with the dressing and toss gently to coat. Sprinkle with sesame seeds 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.

SESAME BOK CHOY

Steps:

• In a small bowl, combine the cornstarch, broth, soy sauce, oyster sauce if desired and sesame oil until smooth; set aside. , Cut off and discard root end of bok choy, leaving stalks with leaves. Cut green leaves from stalks. Cut leaves into 1-in. slices; set aside. Cut white stalks into 1-in. pieces., In a large skillet or wok, stir-fry bok choy stalks and carrots in canola oil for 3-5 minutes or until crisp-tender. Add the corn, peas, garlic, ginger and reserved leaves; stir-fry for 3 minutes. , Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Sprinkle with sesame seeds.

CHEF JOHN'S GARLIC AND GINGER BOK CHOY

Steps:

• Trim bottom from boy choy heads. Cut leaves from stalks. Cut stalks into 1/2-inch chunks. Gather large leaves and cut into halves.
• Heat vegetable oil over high heat. Saute bok choy stalks and bell pepper in hot oil until just beginning to soften, about 1 minute.
• Stir garlic, ginger, and red pepper flakes into the bok choy mixture; saute until garlic and ginger are fragrant, about 1 minute more.
• Stir bok choy leaves, soy sauce, and sesame oil into the bok choy mixture; saute just until the leaves turn a bright green and beginning to soften, about 1 minute more.

STIR-FRIED SESAME BOK CHOY

Steps:

• Heat a large nonstick skillet or wok over med-high heat until a drop of water sizzles.
• Add the oil to the skillet and swirl to coat the pan.
• Add in the garlic, ginger, and crushed red pepper; stir-fry until fragrant--about 30 seconds.
• ADd in the bok choy; cook, stirring often, for 3 minutes.
• Stir in the broth, soy sauce, sugar, and cornstarch; bring to a boil stirring constantly.
• Cook 1 minute or until thickened.
• Remove from heat and sprinkle with sesame seeds.

SESAME BOK CHOY

Steps:

• Wash bok choy. Cut stems AND tops into about 1-inch pieces.
• In a large bowl, combine last 7 ingredients and mix well.
• Add bok choy to the dressing and toss to coat.
• Place in a hot wok or large pan and stir-fry over med-high heat for about 8 minutes or until desired tenderness is reached.