Shanghai Bok Choy Stir Fry Bok Choy Sprouts Food

BOK CHOY STIR FRY - EASY RESTAURANT STYLE RECIPE

Steps:

• Rinse the baby bok choy with water to remove all the dirt and sand. Drain.
• Heat some oil in the wok. Saute the coarsely chopped garlic and ginger over low to medium heat until fragrant.
• Add the bok choy to stir-fry over high heat.
• Season with salt, sugar, and white pepper.
• Add some water if it is too dry, 1-2 tbsp at a time,
• Stir-fry until the bok choy is tender-crisp.
• Bring all the Ingredients in B to a boil in a small pan to thicken it. Set aside.
• Drizzle the sauce on the bok choy. Serve.
• Separate the leaves from the stem.
• Cut the stem into short sections on a bias.
• Stir fry the stem and the leaves separately.
• When both are tender and still crisp, combine both in the wok, season with salt, sugar, and pepper.
• Transfer to the serving plate.

BOK CHOY STIR-FRY

Steps:

• Heat oil in saucepan over medium heat.
• Add garlic, ginger, black pepper, and bok choy.
• Stir fry about 3 min.
• In bowl, combine dissolved boullion and water, soy sauce, sugar, and cornstarch.
• Whisk well.
• Add cornstarch mixture to skillet and stir fry until sauce thickens and cabbage is tender, about 3 min.
• Serve hot.

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.

STIR FRIED PORK WITH BOK CHOY AND NOODLES

Steps:

• Heat peanut oil in a wok, add pork in batches, brown and cook as desired, remove set to one side.
• Heat sesame oil in wok, add garlic, pepper and chilies stir-fry about 1 minute.
• Return pork to wok, add all the sauces, sherry, sugar, star anise, vinegar and 5 spice powder, stir to combine.
• Add remaining vegetables and stir-fry until veg are just tender, add noodles and stir-fry to heat through.

ASIAN VEGETABLE STIR-FRY WITH SUGAR SNAP PEAS AND BABY BOK CHOY

Steps:

• In a small dish, whisk together the sauce ingredients and set aside.
• In a large wok or skillet heat add a small amount of vegetable oil and heat over medium high heat. When a drop of water sizzles in the pan add the onions and cook until lightly browned.
• Stir in the peppers and peas. Cut the baby bok choy in fourths lengthwise and then in 1 inch lengths. Add to wok and stir-fry until the bok choy begins to turn dark green, about 3 minutes. Add drained mushrooms, sliced pork if using and sauce. Cook just until warmed through.

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.