HEALTHY SPICY STEAMED BABY BOK CHOY
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place the bok choy in a steamer basket and place the basket over (not in) simmering water. Steam until the base of the bok choy is just tender when pierced with the tip of a knife, about 6 minutes. Meanwhile, whisk together the chives, soy sauce, lime juice, lime zest and sugar in a small bowl. Transfer the bok choy to a platter and drizzle with the soy mixture. Drizzle with the spicy sesame oil and serve.
- Per serving: Calories: 30; Total Fat: 1.5 grams; Saturated Fat: 0 grams; Protein: 2 grams; Total carbohydrates: 4 grams; Sugar: 2 grams; Fiber: 1 gram; Cholesterol: 0 milligrams; Sodium: 250 milligrams
SPICY RAMEN WITH BEEF AND BOK CHOY
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the beef, hoisin sauce, soy sauce, scallions, half each of the ginger and garlic, and 1/2 teaspoon each salt and pepper in a bowl. Heat 1 tablespoon vegetable oil in a large skillet over high heat. Add the beef mixture and cook, breaking up the meat, until browned, 5 minutes.
- Add the mushrooms to the skillet; cook, stirring, until wilted, 1 to 2 minutes. Transfer the mixture to a bowl. Wipe out the skillet, then heat the remaining 1 tablespoon oil over medium-high heat. Add the remaining ginger and garlic and cook until golden brown and crisp, 2 to 3 minutes; set aside.
- Bring 4 cups water to a boil in a large pot over high heat. Add the bok choy and ramen noodles along with the reserved ramen flavor packet. Cover and cook, stirring halfway through, until the boy choy is wilted and the noodles are tender, about 4 minutes. Add the beef-mushroom mixture to the pot and toss to combine. Top each serving with the ginger-garlic mixture and the sliced chile.
Nutrition Facts : Calories 670 calorie, Fat 32 grams, SaturatedFat 12 grams, Cholesterol 75 milligrams, Sodium 2550 milligrams, Carbohydrate 63 grams, Fiber 4 grams, Protein 34 grams
SPICY SESAME BOK CHOY
Provided by Giada De Laurentiis
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 8
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.
SPICY BOK CHOY IN GARLIC SAUCE
Bok Choy is one of my favorite vegetables. It has its own spiciness that is complimented by the sweetness of the sauce in this recipe. I like to serve this with grilled shrimp and steamed rice. For variety, I sometimes add a small amount of lemon zest just before serving.
Provided by Spyce
Categories Side Dish Vegetables
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Trim off the ends of the bok choy and chop, keeping the white parts separate from the green as they will need to cook longer. Rinse and spin or pat dry. Set aside.
- In a small bowl or cup, stir together the vegetable oil and sesame oil. In a separate larger bowl, stir together the water, ginger, garlic, oyster sauce, soy sauce, brown sugar and red pepper flakes. Set this aside.
- Heat the oil in a large skillet or wok over medium-high heat. Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green. When stems are almost cooked, add the leaves; cook and stir until leaves are wilted, 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish. Pour the sauce into the skillet or wok, and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss lightly to coat.
Nutrition Facts : Calories 93.3 calories, Carbohydrate 6.9 g, Fat 7.1 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 1.1 g, Sodium 235.6 mg, Sugar 4.7 g
STIR-FRIED CHICKEN AND BOK CHOY
No need for a wok here. You can use a flat-bottomed skillet or sauté pan instead, the bigger the better. You want as much surface area as possible to get as hot as possible, so preheat the pan for at least five minutes before adding the oil. There should be a forbidding amount of smoke when the ingredients hit the pan (open the windows and turn on the fan before you start). That will give you the deepest sear. Stir-fries are infinitely variable, and you can change up this recipe by using beef or pork, and other green vegetables (asparagus, broccoli, mustard greens, cabbage, spinach or thinly sliced green beans) substitute nicely for the bok choy. Make a version of this dish once or twice and you'll have a reliable and delicious alternative to takeout.
Provided by Melissa Clark
Categories dinner, easy, lunch, quick, main course
Time 30m
Yield Serves 2 to 3
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the chicken, along with half the ginger and half the garlic. Let stand 20 minutes.
- Heat a large, 12-inch skillet over high heat until extremely hot, about 5 minutes. Add 1 tablespoon peanut oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate.
- Add the remaining peanut oil to the skillet. Add the bok choy and cook 1 minute. Stir in the leeks and chili flakes; cook, tossing frequently until bok choy and leeks are tender, about 1 minute. Stir in the marinade and a pinch of salt. Move vegetable mixture to the border of the pan. Add remaining ginger and garlic to center of pan and cook, mashing lightly, until fragrant, about 30 seconds. Return chicken to skillet and combine with ginger, garlic, and vegetables. Serve immediately, over rice.
Nutrition Facts : @context http, Calories 488, UnsaturatedFat 30 grams, Carbohydrate 11 grams, Fat 40 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 731 milligrams, Sugar 4 grams, TransFat 0 grams
More about "spicy ginger chicken with steamed bok choy food"
BOK CHOY CHICKEN (HEALTHY AND LOW CALORIES!) - RASA …
From rasamalaysia.com
Reviews 137Calories 188 per servingCategory Chinese Recipes
- Marinate the chicken with the ingredients in Marinade for 10 minutes. Combine all the ingredients in the Sauce in a small bowl, stir to blend well.
- Heat 1/2 tablespoon oil in a wok until the oil becomes hot. Add the chicken and quickly stir-fry until the surface of the chicken turn opaque or white. Dish out and set aside. This step seals in the juice in the chicken so the texture is tender and vevelty smooth.
- Heat up the remaining oil in the wok until hot. Add the ginger into the wok and stir-fry until aromatic. Add the chicken back into the wok and do a few quick stirs. Add in the bok choy and stir to combine well. Transfer the sauce into the wok and continue to stir-fry until the bok choy is cooked but remain crisp. Do not overcook.
BROTHY CHICKEN WITH GINGER AND BOK CHOY RECIPE | BON …
From bonappetit.com
3.9/5 (10)Estimated Reading Time 3 minsServings 2
- Place chicken on cutting board and flip onto skin side to expose rib bones. Using a small sharp knife or kitchen shears, cut a slash alongside dark brown, vaguely rectangular bone in the center of breast (it’s the keel bone, for the record). Use your fingers to pull the bone out, reserving bone, then tease out long strip of flexible cartilage just below it. Use shears or your fingers to strip off rib bones, reserving bones. Yes, this requires touching raw chicken, but doing this will allow the chicken to lay flat in the pan so it browns evenly and cooks more quickly.
- Combine chicken bones, kombu, ginger, mushrooms, vinegar, and 3 cups water in a large saucepan. Bring to a simmer over medium heat and cook, skimming off any foam that rises, until reduced by about a third and broth tastes rich, 15–20 minutes. Discard bones.
- Meanwhile, season reserved chicken meat generously with salt and let sit 5 minutes. Fit a steamer basket or insert into saucepan with broth. Transfer chicken to steamer. Cover and steam over medium-low heat, maintaining a gentle steam and replacing any water that evaporates, until chicken is firm to the touch and just cooked through, 15–18 minutes. Transfer chicken to a cutting board.
- Remove steamer insert and discard ginger. Add turmeric and bok choy stems to broth. Let simmer until stems are beginning to soften, about 3 minutes. Stir in bok choy leaves and simmer until wilted, about 2 minutes. Season broth with salt, if needed.
GINGER-SESAME CHICKEN WITH BOK CHOY AND MUSHROOMS
From foodandwine.com
- In a medium jar, combine the chicken stock with the soy sauce, sherry, sugar, dissolved cornstarch, rice vinegar, sesame oil and crushed red pepper and shake well.
- In a large nonstick skillet, heat 2 teaspoons of the canola oil until shimmering. Add the oyster mushrooms and cook over high heat, stirring occasionally, until browned and tender, about 6 minutes. Transfer the mushrooms to a large plate.
- Add another 2 teaspoons of canola oil to the skillet. Season the chicken breast pieces generously with salt and pepper, add them to the skillet and cook over high heat, stirring occasionally, until they are golden and just barely cooked through, about 4 minutes. Transfer the chicken pieces to the plate with the oyster mushrooms.
- Add 1 tablespoon of canola oil to the skillet along with the bok choy and red pepper and cook over high heat, stirring occasionally, until crisp-tender, about 3 minutes. Transfer the vegetables to the plate.
SPICY GINGER CHICKEN WITH STEAMED BOK CHOY - DELISH.COM
From delish.com
5/5 (1)Category Easy Chicken, Main DishCuisine AmericanTotal Time 35 mins
HEALTHY BOK CHOY RECIPES | EATINGWELL
From eatingwell.com
ROASTED ASIAN GLAZED CHICKEN THIGHS - CAFE DELITES
From cafedelites.com
GINGER-ORANGE CHICKEN THIGHS WITH BABY BOK CHOY
From eatingwell.com
HOW TO COOK BOK CHOY - SPEND WITH PENNIES
From spendwithpennies.com
STIR-FRIED CHICKEN WITH BOK CHOY RECIPE - GRACE PARISI
From foodandwine.com
THAI MOON BY THE SEA, THAI FOOD & SUSHI - FOOD MENU
From thaimoonbythesea.com
CHUNKY CHICKEN, ZUCCHINI & BOK CHOY CURRY - GOODFOOD
From makegoodfood.ca
INSTANT POT APRICOT GINGER CHICKEN THIGHS WITH BABY BOK CHOY
From abraskitchen.com
30-DAY LOW-CARB, HIGH-PROTEIN DINNER PLAN | EATINGWELL
From eatingwell.com
HOW TO COOK SHANGHAI BOK CHOY: A STEP-BY-STEP GUIDE
From spicybuffalo.com
SPICY GINGER CHICKEN WITH STEAMED BOK CHOY | RECIPE | EASY …
From pinterest.com
STIR-FRIED CHICKEN AND BOK CHOY - A MIND "FULL" MOM
From amindfullmom.com
HEALTHY SPICY STEAMED BABY BOK CHOY - FOOD NETWORK
From foodnetwork.co.uk
SPICY GINGER CHICKEN WITH STEAMED BOK CHOY RECIPES RECIPE
From food-recipe.info
SPICY GINGER CHICKEN WITH STEAMED BOK CHOY - BEST OF THE BEST …
From bestofthebest-recipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love