Shanghai Bok Choy Baby Bok Choy 2 In 1 Meals Food

SAUTéED BABY BOK CHOY

Steps:

• In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red-pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds.
• Add bok choy and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce, stock or water, then cover pan and cook for approximately 2 minutes more, until steam begins to escape from beneath the lid of the pan.
• Uncover and continue to cook until liquid is close to evaporated and stalks are soft to the touch, approximately 3 minutes more.
• Remove to a warmed platter and drizzle with sesame oil.

SAVORY BABY BOK CHOY

Steps:

• Melt butter in a large skillet over medium heat, and cook and stir the garlic and bay leaf until the garlic is lightly browned, about 5 minutes. Stir in the chicken stock and white wine, and increase heat to a full boil. Cook the sauce, stirring often, until reduced to 1 cup, about 15 minutes. Remove bay leaf. Lay the bok choy halves, cut sides down, into the sauce, and reduce heat to a simmer. Cook until tender, about 10 minutes. Serve with sauce spooned over bok choy.

SHANGHAI BOK CHOY RECIPE

Steps:

• Cut the ends off the bok choy heads so that the leaves separate. Rinse leaves in a sink or basin full of water. Rinse a few times, using fresh water each time, as the grit tends to linger. Drain.
• Heat extra virgin olive oil in a large pan or pot over medium heat. Saute garlic for a few seconds, then throw in the Shanghai bok choy leaves. If all of the leaves won't fit in the pan or pot, you can add the leftover leaves when it starts to cook down.
• Add 1 cup of vegetable broth or water. Add the second cup if you think you need it.
• Turn the heat to low and cover the pot to allow the bok choy to steam. Open the pot every couple of minutes to stir. Add sea salt, to taste.
• Cook until the bok choy leaves are limp but still a vibrant green colour. Drizzle with sesame oil. Toss and serve.
• If properly cooked, bok choy has a natural sweetness and is slightly crunchy towards the stems. Try this delicious and healthy dish with a bowl of brown or white rice and some traditional Korean miso soup.

SHANGHAI BOK CHOY/ BABY BOK CHOY (2 IN 1 MEALS)

Steps:

• Heat a very large nonstick pan or wok over med-high heat.
• Add the oils to the pan and swirl to coat.
• Add in the garlic, ginger, chilie`s and red bell peppers stir-fry until fragrant--about 30 seconds.
• Add in the mushrooms and bok choy stir fry 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.
• Season with additional soy sauce if desired.
• Leftover soup:.
• Heat broth add leftover bok choy to warm. Dissolve the miso in some hot water then stir into soup and serve immediately. You can add tofu, or diced cooked chicken and garnish with scallions.

GARLIC BABY BOK CHOY STIR FRY

Steps:

• Trim the bottoms off of each bundle of bok choy, and split them in half or quarters. Just make sure all of the pieces are relatively uniform so they cook evenly. You can leave them whole if they're very small and tender.
• Wash thoroughly with cold water two to three times. These days, we're never too cautious about making sure all of the dirt and pesticides are rinsed away. The best method is to use a large basin or sink to rinse and swirl around the vegetables letting them soak for a few minutes before draining and washing again. Shake off the excess water after the final rinse and transfer to a colander to drain. It is important to drain the vegetables well since these veggies will release quite a bit of water during the cooking process.
• Heat the wok over high heat until smoking, and add 2 tablespoons oil. Swirl around the oil so the wok is coated. Add all of the garlic and immediately add the bok choy. Move quickly to stir and sauté the greens in the oil and garlic. Stir quickly so you don't burn the garlic!
• Use a folding motion to turn the vegetables or use tongs if that is easier. Once the vegetables begin to wilt, about 30 seconds, add salt, pepper, and sugar. How long you cook them from here is all personal preference. Judy likes to cook them a bit longer for a softer texture while I like them a little bit more crisp. Plate and serve immediately.