SESAME SOY BOK CHOY
Bok choy glazed in a heavenly sesame, soy, garlic ginger coating - on your table in 10 minutes! Bok choy is a simple, healthy, quick dinner side that is extremely versatile and the answer to all your side dish woes. It's made with minimal effort but HUGE flavor from a simple sauce of soy sauce, rice vinegar, toasted sesame oil, Asian sweet chili sauce, garlic and ginger. And if you've never cooked with bok choy before, never fear! Bok choy is an easy-to-find, cabbage-like green that's popular in Asian cuisine. In this post, I'm going to teach you how to select bok choy, how to prepare bok choy and how to cook bok choy using a simple skillet method to produce beautiful caramelized edges and crisp-tender stalks coated in a tantalizing sauce.
Provided by Jen
Categories Side Dish
Time 10m
Number Of Ingredients 9
Steps:
- Whisk the sauce ingredients together in a small bowl; set aside.
- Place the bok choy in a colander and rinse with cold water, rubbing any grit or dirt from between the leaves; pat dry with a kitchen towel or paper towels.
- Cut each bok choy in half lengthwise.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the bok choy in a single layer cut side down and cook without stirring until the bottoms start to brown, about 2 minutes. Using tongs, flip the bok choy over and cook until the stalks begin to soften but still have some crunch (the leaves will be wilted), about 2 additional minutes. Transfer to a plate.
- Reduce heat to medium-low and add the sauce to the skillet. Simmer for 30 seconds or until slightly thickened whisking constantly (don't burn the garlic!).
- Add bok choy back to the skillet and turn with tongs until the sauce glazes each bok choy halve.
- Transfer to a platter and garnish with sesame seeds. Serve immediately.
SESAME SOY BRAISED BOK CHOY
Make and share this Sesame Soy Braised Bok Choy recipe from Food.com.
Provided by dicentra
Categories Asian
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 170.5, Fat 13.2, SaturatedFat 2.1, Cholesterol 0.9, Sodium 683.4, Carbohydrate 9.9, Fiber 2.9, Sugar 4.2, Protein 5.9
SESAME BOK CHOY
Make and share this Sesame Bok Choy recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 13m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 75.6, Fat 2.7, SaturatedFat 0.3, Sodium 516.2, Carbohydrate 9.8, Fiber 2.7, Sugar 6.2, Protein 4.5
SOY-BRAISED TOFU WITH BOK CHOY
This Chinese-style braised tofu is an ideal midweek dinner over rice or noodles. Shallow frying the tofu first makes it sturdier and prevents it from breaking apart in the sauce. (You could also deep-fry or use an air fryer.) Cutting the tofu into thicker pieces means that each mouthful is crisp yet plump, with a soft interior. This is an adaptable dish; when adding the bell peppers, you could add more vegetables like broccoli, cauliflower, carrots, snow peas or whatever you have on hand. Those familiar with restaurant-style braised tofu may expect more sauce, but in this homestyle version, the seasoning sauce delicately coats the tofu and vegetables without drowning them. That said, double the sauce if you prefer.
Provided by Hetty McKinnon
Categories weeknight, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Cut tofu across into ¾-inch-thick slices, then cut each slice in half so you have roughly 12 squares.
- Heat a large (12-inch), deep-sided nonstick or well-seasoned cast-iron skillet on medium-high. When hot, add 1 tablespoon of oil and swirl to coat the base. Place the tofu in a single layer, season each piece with a little salt and black pepper, and fry for 3 to 4 minutes until golden and crispy. Flip and cook on the other side for 3 to 4 minutes more, adding more oil if needed. Remove tofu from the skillet and set aside on a plate.
- Make the sauce: Combine the soy sauce, vegetarian stir-fry sauce or oyster sauce, cornstarch and sugar with ⅓ cup of water. Whisk until smooth.
- In the same skillet over medium heat, add the doubanjiang or chile oil (if you're using doubanjiang, add about 1 teaspoon of neutral oil) and stir for 15 seconds. Add the garlic, ginger and white parts of the scallion, and toss for 1 to 2 minutes, until the scallions are softened and everything is fragrant. If the pan starts to look dry, add a drop of oil.
- Add the bell pepper and Shaoxing wine, if using, and stir-fry for 2 to 3 minutes until slightly softened. Pour in the seasoning sauce and let it sizzle for 30 seconds, stirring once or twice.
- Add the baby bok choy, tofu and green parts of the scallion, toss gently to coat the tofu. Let it simmer on low heat for 1 to 2 minutes until the sauce thickens, the baby bok choy is wilted but still green and crisp-tender, and the tofu has absorbed some of the sauce. Serve with rice or noodles.
STIR-FRIED SESAME BOK CHOY
From WW Simply Delicious. Per 1/2 c. serving: 50 calories, 0 g fat, 0 mg cholesterol, 7 g carbohydrate, 2 g fiber, 3 g protein, 1 point.
Provided by ratherbeswimmin
Categories Greens
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
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.
BRAISED BABY BOK CHOY
Categories Leafy Green Vegetable Side Braise Fall Summer Bok Choy Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 4
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.
STIR-FRIED SESAME BABY BOK CHOY
In this bok choy recipe, you'll stir fry the vegetables with soy sauce, ginger, and garlic, and drizzle with sesame oil. It's a great side dish.
Provided by Diana Kuan
Yield Serves 4 as part of a multicourse meal
Number Of Ingredients 8
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.
BRAISED BABY BOK CHOY
Authentic Asian flavour. Ketjap manis is an Indonesian thick, sweet soy sauce found in the Asian section of most grocery stores. Substitute it with 1 teaspoon low sodium sauce and 1/2 teaspoon sugar.
Provided by Emjay99
Categories Greens
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
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