SHANGHAI BOK CHOY RECIPE
Make and share this Shanghai Bok Choy Recipe recipe from Food.com.
Provided by heywassup3
Categories Cantonese
Time 4m
Yield 2-3 serving(s)
Number Of Ingredients 5
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 STYLE FRIED NOODLES
Better than take-out, flavourful and authentic Shanghai fried noodles with chicken, mushrooms, and bok choy is made in just 10 minutes -- it's the easiest dinner!
Provided by Sam | Ahead of Thyme
Categories Noodles
Time 15m
Number Of Ingredients 11
Steps:
- Heat oil in large pan over high heat. Add chicken and cook for 2-3 minutes, until it changes colour. Then, add cooking wine and turn the heat down to medium-low.
- Break the soaked noodles apart with your hands and add them to the pan, along with mushrooms and sesame oil and stir-fry together for 3 minutes, until mushroom is soft and translucent.
- Add soy sauce, dark soy sauce, brown sugar, and white pepper. Stir for 1 minute.
- Add bok choy and turn the heat up to medium. Cook until bok choy gets medium soft, about 1-2 minutes. Do not overcook as you want the bok choy to still be firm and not soggy. If the sauce is getting too dry, add a tablespoon of water.
- Serve hot.
Nutrition Facts : ServingSize 1 serving, Calories 458 calories, Sugar 2.1 g, Sodium 1190.7 mg, Fat 8.6 g, SaturatedFat 4.4 g, TransFat 0 g, Carbohydrate 78.9 g, Fiber 0.6 g, Protein 23.4 g, Cholesterol 24.3 mg
SHANGHAI BOK CHOY/ BABY BOK CHOY (2 IN 1 MEALS)
Bok choy is a member of the Chinese cabbage family and is sweet, crispy, juicy. Serve as a side dish or over steamed brown rice or soba noodles. The next day add broth to the leftover bok choy for a beautiful nutritious soup. Bok choy holds a lot of sand be sure to clean as directed here. Trim the bottoms of the bok choy to separate the stalks. Discard the bottoms. In a large bowl filled with cold water, gently wash the bok choy in several changes of water until thoroughly cleaned. Sand and grit will settle in the bottom of the bowl.
Provided by Rita1652
Categories Greens
Time 45m
Yield 10 serving(s)
Number Of Ingredients 18
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.
QUICK FRY BOK CHOY
Healthier quick stir-fry Chinese bok Choy
Provided by Elaine
Categories Side Dish
Time 15m
Number Of Ingredients 8
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!
Nutrition Facts : Calories 97 kcal, Carbohydrate 7 g, Protein 2 g, Fat 7 g, Sodium 1484 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
More about "shanghai bok choy food"
10 TASTY AND EASY BOK CHOY RECIPES - THE SPRUCE EATS
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- Garlic Bok Choy With Chili Paste. On a busy night when you don't have a lot of time to fuss around in the kitchen, a stir-fry dish like this will come in handy.
- Stir-Fry Baby Bok Choy. Baby bok choy is popular because it has a more delicate flavor than adult varieties. It's a nice option for the simplest of stir-fry dishes and for steaming.
- Shrimp With Chinese Greens. As you continue to explore the many uses of bok choy, you'll find that it pairs nicely with many things. You'll also notice that bok choy is sometimes called "Chinese greens."
- Roasted Bok Choy. As with many other vegetables, bok choy becomes rich and nutty when roasted in a hot oven. This recipe kicks up the flavor level a notch with a homemade Asian vinaigrette made of soy sauce, sesame oil, and vinegar.
- Lion's Head Meatballs. For a meal that is extraordinary, turn to the classic Shanghai dish known as lion's head meatballs. It's a casserole that features large pork meatballs meant to symbolize a lion's head.
- Bok Choy Chicken Soup. Bok choy leaves are a perfect ingredient for delicious homemade soups. This particular recipe requires just six ingredients and it's the perfect foundation for your own custom touches.
- Chicken Stir-Fry With Bok Choy and Garlic Sauce. A tangy sauce is a great contrast to the sweetness of bok choy in this tasty chicken stir-fry. The recipe cooks up fast, though you do have to remember to allow half an hour for the chicken to marinate.
- Five-Spice Pork With Bok Choy and Green Onions. Five-spice powder is a staple in Chinese cuisine and it can add a nice kick to any stir-fry. When added to a dish, it's unmistakable flavor enhances everything else, as you'll see with this recipe.
- Bok Choy and Shiitake Mushroom Stir-Fry. The delicate flavor of bok choy is also a great companion for the earthy flavor of shiitake mushrooms. You'll find this combination in many recipes, including this simple and quick vegetarian stir-fry.
- Vietnamese Vegetable Pho. Bok choy is not strictly a Chinese ingredient. It makes an appearance in many Asian foods, including Vietnamese. There's no better way to introduce yourself to the country's cuisine than with a traditional pho recipe.
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4.5/5 (14)Total Time 12 minsEstimated Reading Time 5 minsCalories 83 per serving
- Now, bok choys can vary in size, so you may cut the bok choys a little differently depending on the bunches you got. But our goal here is to separate the whites from the leafy green parts for the larger bunches. If they’re small enough, you can even ignore this step. Cut the white pieces about inch length
- Heat oil in a large skillet or wok over high heat. Add the garlic and optionally dried shrimp, and cook for about 30 seconds, and then add the white parts of the bok choy
- Stir fry for a about 1 minute, and then add the leafy greens. Stir fry for about 30 seconds, and then add 1/4 cup of water and cover with a lid for about a minute.
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5/5 (1)Category SidesCuisine ChineseTotal Time 10 mins
- Prepare the bok choy: Thoroughly watch the bok choy by rinsing under cold water. Cut off the bottom of each bok choy to remove the stem and discard it. Keep the leaves and inner baby bok choy
- Heat up a large pan over medium heat. Add 1 tablespoon of oil when the pan is hot and swirl around. Add minced garlic and cook for 30 seconds, until fragrant
- Add all of the bok choy and quickly stir to coat all leaves with oil. Once the bok choy has started to shrink in size, add soy sauce and cook covered for 5 minutes
- Remove lid and cook for an additional 2 minutes, until liquid has mostly evaporated from the pan. Enjoy!
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- Napa Cabbage. Also known as: Chinese cabbage. Napa cabbage is probably the most well-known, as it’s also available in non-Asian supermarkets. It’s a large vegetable with white stalks and pale green leaves arranged cruciferously.
- Gai Lan. Also known as: Chinese broccoli, kai lan. Gai lan is a dark-green vegetable with thick, glossy stalks, large leaves, and small yellow flower heads in the center.
- Pea Shoots. Also known as: Snow pea shoots, snow pea tips, snow pea leaves, pea tendrils. Snow pea shoots have hollow stems with tender leaves, and thin, wispy tendrils.
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- Yau Choy. Also known as: Yu choy sum, yu choy, yao choy, Chinese oil vegetable, sometimes labeled choy sum or choi sum (although that can technically refer to any variety of baby Chinese greens)
- Gai Choy. Also known as: Chinese mustard greens, Chinese mustard, Indian mustard. Gai choy is a large vegetable that is a dark yellowish-green color. Usually some of the stems and leaves are ruffly and curled.
- Water Spinach. Also known as: Water spinach, Chinese water spinach, ong choy, river spinach. This tall, leafy green has hollow stems and tender leaves with a mild, sweet flavor.
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- Shanghai Bok Choy. This version of bok choy has light-green leaves and pale yellow-green stalks. It has a sweet, delicate flavor and can be used in much the same way as baby bok choy.
- Amaranth Greens. You’re probably more familiar with amaranth seeds and flour, but the beautiful greens, which used to be seen as weeds, are edible both raw and cooked.
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