BOK CHOY AND ASPARAGUS STIR-FRY
Simple, quick, and easy asparagus and bok choy stir-fry! Serve over rice or noodles.
Provided by Tanya S.
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 17
Steps:
- Combine water and cornstarch together in a saucepan to desired thickness. Add beef broth, soy sauce, rice vinegar, wine vinegar, red pepper flakes, sugar, garlic, and ginger. Bring to a boil, reduce heat, and let sauce simmer until thickened while you cook the vegetables, about 5 minutes.
- Heat oil in a wok or large frying pan. Add asparagus, onion, and garlic; cook until slightly tender, about 5 minutes. Add boy choy and zucchini; cook until still slightly crispy, about 5 minutes more. Stir sauce into the vegetables and top with sesame seeds.
Nutrition Facts : Calories 198.1 calories, Carbohydrate 21.9 g, Fat 9.9 g, Fiber 7.6 g, Protein 11.9 g, SaturatedFat 1.6 g, Sodium 1374.6 mg, Sugar 9.7 g
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
STEAMED BOK CHOY
Serve steamed bok choy as your vegetable side with our Breaded Pork Cutlets with Ginger-Soy Sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables Bok Choy Recipes
Time 15m
Number Of Ingredients 5
Steps:
- In a medium skillet, bring water to a boil. Add bok choy. Cover; simmer over medium-low heat until tender, 5 to 7 minutes. Uncover; cook over high heat until pan is dry, 2 to 4 minutes. Add vegetable oil and garlic clove; cook, tossing often, until garlic is fragrant, 2 minutes. Season with coarse salt and ground pepper.
Nutrition Facts : Calories 76 g, Fat 7 g, Fiber 1 g, Protein 2 g
STIR-FRIED BOK CHOY WITH GINGER AND GARLIC
For a quick-fix side, whip up Robin Miller's recipe for Stir-Fried Bok Choy with Ginger and Garlic from Food Network in just five minutes.
Provided by Robin Miller : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.
GINGER-SESAME BOK CHOY
Add some Asian flavors to the table with this dish of healthy green vegetables.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables Bok Choy Recipes
Time 15m
Number Of Ingredients 5
Steps:
- In a small bowl, whisk together vinegar, soy sauce, and sesame oil. Set aside.
- In a large skillet with a tight-fitting lid, bring 1 cup water and ginger to a boil. Add the bok choy; reduce to a simmer. Cover and cook until leaves are vibrant green and stems are fork-tender, 3 to 5 minutes. Drain well; discard ginger.
- Transfer bok choy to a serving platter; drizzle with the vinegar-soy mixture, and serve immediately.
Nutrition Facts : Calories 22 g, Fat 1 g, Fiber 1 g, Protein 2 g
SIMPLY STEAMED ASPARAGUS
Makes even tough asparagus, tender and tasty! Try using vinaigrette dressing in place of the butter too.
Provided by KIMIRAEJ
Categories Side Dish Vegetables Asparagus
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Place water in the bottom half of a steamer pan set. Add salt and butter, and bring to a boil.
- Trim the dry ends off of the asparagus. If the spears are thick, peel them lightly with a vegetable peeler. Place them in the top half of the steamer pan set. Steam for 5 to 10 minutes depending on the thickness of the asparagus, or until asparagus is tender.
Nutrition Facts : Calories 31.7 calories, Carbohydrate 4.4 g, Cholesterol 2.7 mg, Fat 1.2 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 0.7 g, Sodium 160.1 mg, Sugar 2.1 g
STEAMED ASPARAGUS WITH SHALLOT VINAIGRETTE
Provided by Bon Appétit Test Kitchen
Categories Side Steam Low Fat Vegetarian Quick & Easy Low Cal Low Sodium Asparagus Spring Healthy Low Cholesterol Vegan Shallot Bon Appétit
Number Of Ingredients 7
Steps:
- Drizzle steamed asparagus with a vinaigrette of red wine vinegar, extra-virgin olive oil, finely chopped shallots, and chopped fresh flat-leaf parsley; season with kosher salt and freshly ground black pepper.
STEAMED ASPARAGUS AND BOK CHOY WITH SOY-GINGER VINAIGRETTE
Steps:
- Trim asparagus Line up stalks and cut off the tough ends, which are usually white and woody, or snap off ends where they naturally break.
- Prepare steamer Place a bamboo steamer in a large pot or wok. Fill pot with 1 inch of water and bring to a rapid simmer.
- Steam vegetables separately Lay asparagus in the steamer, spreading in an even layer, then cover steamer and cook until asparagus is crisp-tender and bright green, about 5 minutes. Asparagus will keep cooking a little after it is taken off the heat, so be careful not to overcook. Steam bok choy in same manner, 2 to 3 minutes.
- Dress and serve Transfer vegetables to a platter and drizzle with some vinaigrette. Serve immediately, or marinate in the vinaigrette for 30 minutes (or longer for more flavor, but the color of asparagus will change.)
TOFU AND BOK CHOY WITH GINGER-TAHINI SAUCE
This simple dish showcases the uniquely silky texture of soft tofu. The tofu is steamed on top of a layer of bok choy, eliminating the need for a formal steamer and making this meal a cinch to prepare. (Napa or savoy cabbage leaves would also make a nice bed for the tofu.) Once steamed, the warm, mild tofu soaks in all of the bright flavors of a tangy and creamy tahini sauce that's spiked with aromatic ginger and fragrant herbs. For a heftier meal, either double the tofu or serve with a side of rice. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Kay Chun
Categories quick, weekday, weeknight, vegetables, main course
Time 20m
Yield 4 Servings
Number Of Ingredients 11
Steps:
- In a large skillet with a lid, arrange bok choy in an even layer to cover the bottom of the pan, and season with salt and pepper. Nestle the tofu pieces on top of or in between the bok choy, depending on the depth of your pan. Add ½ cup of water to the skillet and bring to a boil over high heat. Cover securely to prevent steam from escaping, reduce heat to medium and steam until bok choy is tender and tofu is warm throughout, about 10 minutes.
- Meanwhile, in a small bowl combine tahini, soy sauce, vinegar, ginger, garlic, scallions, cilantro and 1 tablespoon of water. Whisk until well blended, and season with salt and pepper to taste.
- Using a spatula or large slotted spoon, transfer bok choy and tofu to 4 serving plates. (Discard any remaining water in the skillet.) Spoon some of the sauce over the tofu and garnish with scallions, cilantro and sesame seeds. Serve warm.
BOK CHOY WITH GINGER VINAIGRETTE
The flavor of this was much different than I had expected. You really taste the dijon mustard. I didn't chop up my bok choy just left it in whole leaves and poured the sauce over. I got this on the web and I have only had it warm, but it could be served as a cold side as well.
Provided by cookiedog
Categories Greens
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Separate bok choy leaves and rinse under cold water to clean. Place in steamer and steam until stalks begin to turn translucent and are soft when pierced.
- Combine vinegar, mustard, soy, sugar, garlic, and mix well.
- To serve warm: Chop up piece into bit size pieces while still warm and pour the ginger vinaigrette over.
- To serve cold: Plunge steamed bok choy into cold water to crisp it back up. Drain and cool. Then chop and pour ginger vinaigrette over.
STEAMED ASPARAGUS WITH GINGER GARLIC SAUCE
This is a great side dish with grilled meats or Asian entrees. It goes especially well with grilled flank steak and rice. From Gourmet, April 1995.
Provided by lazyme
Categories Rice
Time 15m
Yield 4-8 serving(s)
Number Of Ingredients 13
Steps:
- In a steamer set over boiling water, steam asparagus, covered, until just crisp-tender, about 1 to 2 minutes. Transfer asparagus to a colander and rinse under cold water to stop cooking. Drain asparagus well.
- In a 1-cup measure, stir together cornstarch and water until dissolved and stir in soy sauce, Sherry or Scotch, sugar, salt and sesame oil.
- Heat a wok or large heavy skillet over high heat until hot and add vegetable oil. Heat vegetable oil until hot but not smoking and stir-fry gingerroot and garlic 30 seconds. Add asparagus and stir-fry 30 seconds. Stir cornstarch mixture and add to asparagus. Bring liquid to a boil, stirring, and stir-fry mixture until asparagus is well coated. Sprinkle asparagus with sesame seeds and toss.
- Serves 4 as an entree with rice or 6 as a side dish.
BALSAMIC VINEGAR AND GINGER BOK CHOY
This is a great vegetable to serve hot. Even those who turn up their noses at trying new things clean their plate!
Provided by Kara Rhodes Murphy
Categories Side Dish Vegetables
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Separate the leaves from the stems of the bok choy. Cut the stems into bite-sized chunks and shred the leaves.
- Heat the olive oil in large skillet over medium heat.
- Cook the bok choy stems in the oil until slightly tender, about 3 minutes; add the water and leaves and cook until the water evaporates, about 10 minutes more. Stir in the capers, garlic, and ginger; cook and stir 1 minute more. Sprinkle the vinegar and lemon juice over the bok choy and remove from heat; serve immediately.
Nutrition Facts : Calories 110.8 calories, Carbohydrate 4.1 g, Fat 10.4 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 1.4 g, Sodium 195.3 mg, Sugar 2.4 g
SOY BALSAMIC GINGER SAUCE
This is excellent on a number of things. It is recommended as a sauce for steamed baby bok choy (also known as pak choi) in the 1997 edition of The Joy of Cooking. It is indeed delicious on bok choy, but it is so good that it is a shame you'd only find it if looking for recipes for baby bok choy. It is also tasty with broccoli or other green vegetables, on fish, and probably on chicken and other things I haven't tried yet.
Provided by Nose5775
Categories Sauces
Time 2m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients thoroughly.
- Spoon over baby bok choy or any other food that seems appealing.
Nutrition Facts : Calories 52, Fat 0.1, Sodium 2019.1, Carbohydrate 8, Fiber 0.3, Sugar 5.4, Protein 4
BOK CHOY & BEEF STEAMED WRAPS
Simple,easy and steamed. You may substitute any ground meat.If you can't eat ground meat, substitute ground turkey or chicken. Based on reviewer comments I have added some spices and revised amount in wonton wrapper. Rice vinegar and soy sauce is an excellent dipping sauce as suggested by the reviewer, my thanks.
Provided by Montana Heart Song
Categories Onions
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In large mixing bowl mix all ten ingredients. Mix with hands. Mix well.
- Take a custard cup or similar dish and place a wonton wrapper in it.
- Fill a heaping teaspoon of mixture in wrapper. (If you are filling an egg roll wrapper then it is 1/4 cup to 1/3 cup.
- Bring the sides together at the top.
- Wet the edges with water and press together
- like a hobo bag. Place on a tray.
- Fill all wonton wrappers and place on tray.
- Fill a stockpot with water and place a steamer basket on it. You may use a woven steamer basket also. When the water is steaming, place a layer of filled wontons.
- in the basket and cover. Turn heat on low and steam 15 to 20 minutes. Take out of steamer and place in a warmed serving bowl. Heat the bowl in the oven on warm. Place another layer of wontons in the steamer basket and steam the same amount of time.
- You may have to add water to the stockpot and heat to simmer again. Serve with rice and sweet and sour sauce or any dipping sauce you prefer.
- Note: If you really want some "heat" add finely crushed dried red peppers to the meat mixture but be careful on the amount added.
Nutrition Facts : Calories 452.1, Fat 19.4, SaturatedFat 7.2, Cholesterol 135.1, Sodium 614, Carbohydrate 37.5, Fiber 2.6, Sugar 2.5, Protein 30.4
SOY GINGER VINAIGRETTE
Perfect for Asian themed salads, and reminiscent of those found in japanese steakhouses, this one was found in the Fall '09 Simply Homemade flyer.
Provided by Katzen
Categories Salad Dressings
Time 10m
Yield 1 1/2 Cups, 12 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients in a jar. Cover and shake until well combined.
- Store in refrigerator for up to one week.
STEAMED ASPARAGUS WITH GINGER GARLIC SAUCE
Steps:
- In a steamer set over boiling water, steam asparagus, covered, until just crisp-tender, about 1 to 2 minutes. Transfer asparagus to a colander and rinse under cold water to stop cooking. Drain asparagus well.
- In a 1-cup measure, stir together cornstarch and water until dissolved and stir in soy sauce, Sherry or Scotch, sugar, salt and sesame oil.
- Heat a wok or large heavy skillet over high heat until hot and add vegetable oil. Heat vegetable oil until hot but not smoking and stir-fry ginger root and garlic 30 seconds. Add asparagus and stir-fry 30 seconds. Stir cornstarch mixture and add to asparagus. Bring liquid to a boil, stirring, and stir-fry mixture until asparagus is well coated. Sprinkle asparagus with sesame seeds and toss.
ERIC'S SAUTEED GROUPER WITH BABY BOK CHOY AND SOY GINGER VINAIGRETTE
Chef Eric Ripert, of Le Bernardin in New York City, enjoys exploring foods from many parts of the world. Sauteed grouper prepared with baby bok choy, ginger, and soy and oyster sauces is an example of his interest in Asian foods and ingredients.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 14
Steps:
- Over high heat, bring a large stockpot filled with salted water to a boil. Meanwhile, prepare an ice bath, and set aside. Add bok choy to the boiling water. Blanch until just tender, about 1 1/2 minutes. Immediately transfer bok choy to the ice bath to stop the cooking process. Drain, and set aside.
- Place ginger and shallots in a medium mixing bowl. Whisk in oyster sauce and vinegar. Whisk in 4 tablespoons canola oil, soy sauce, lime juice, and cayenne pepper. Set aside. (Up to this point, the recipe can be prepared 2 hours ahead.)
- In a large saucepan over high heat, bring 1/4 cup water to a boil. Whisk in butter, and lower the heat to medium-high. Season bok choy with salt and pepper, and add it to the pan. Cook until heated through, about 2 minutes.
- Divide the remaining 2 tablespoons canola oil between two 10-inch nonstick skillets. Place skillets over high heat until oil is just smoking. Season both sides of the grouper with salt and pepper. Place two grouper fillets in each skillet, and saute until the fish is browned on the bottom side, about 3 minutes. Turn, and saute about 3 minutes more, until a metal cake tester inserted into the center of the fillets feels hot when touched to your lip. Remove from heat, and set aside.
- Using a slotted spoon, transfer the bok choy from the saucepan, and arrange it in the center of four dinner plates. Top with grouper. Whisk sauce lightly, and spoon it around the bok choy. Sprinkle sesame seeds over the sauce, and serve immediately.
More about "steamed asparagus and bok choy with soy ginger vinaigrette food"
GARLICKY BOK CHOY RECIPE | BON APPéTIT
From bonappetit.com
BROILED ASPARAGUS WITH SOY-GINGER VINAIGRETTE | COOK'S …
From cooksillustrated.com
JAMIE OLIVER'S BROCCOLI WITH ASIAN DRESSING
From chatelaine.com
BOK CHOY WITH GINGER VINAIGRETTE RECIPE
From cdkitchen.com
ASPARAGUS AND BOK-CHOY FRITTATA RECIPE - FOOD & WINE
From foodandwine.com
ASPARAGUS WITH SOY, GARLIC AND GINGER RECIPE - GOOD …
From goodfood.com.au
GINGER SOY BOK CHOY (COOKED IN 10 MIN!) - RASA MALAYSIA
From rasamalaysia.com
STEAMED BOK CHOY WITH VIETNAMESE DRESSING
From vegetables.co.nz
BRAISED SOY-GINGER CHICKEN & BOK CHOY | WILLIAMS …
From williams-sonoma.com
ASPARAGUS WITH GINGER-ORANGE VINAIGRETTE - WHOLE FOODS MARKET
From wholefoodsmarket.com
THE VICTORY GARDEN . EAT . RECIPES . STEAMED BOK CHOY AND …
From pbs.org
BOK CHOY AND ASPARAGUS STIR FRY - EMERILS.COM
From emerils.com
SHRIMP WITH BABY BOK CHOY, SOY GINGER VINAIGRETTE
From bigoven.com
234 EASY AND TASTY BAK CHOY WITH GINGER RECIPES BY HOME COOKS
From cookpad.com
BOK CHOY WITH SOY GINGER VINAIGRETTE RECIPE BY RAE - COOKPAD
From cookpad.com
BOK CHOY WITH GINGER VINAIGRETTE - BIGOVEN.COM
From bigoven.com
GINGER STEAMED BOK CHOY - CHEF MICHAEL SMITH
From chefmichaelsmith.com
STEAM-GRILLED BABY BOK CHOY WITH SESAME SOY VINAIGRETTE (VEGAN …
From thepigandquill.com
BEIJING BEEF WITH ASPARAGUS AND BOK CHOY - CDKITCHEN.COM
From cdkitchen.com
ASPARAGUS WITH GINGER VINAIGRETTE RECIPE | MYRECIPES
From myrecipes.com
GINGER-SCALLION SEA BASS WITH BOK CHOY AND SNAP PEAS
From williams-sonoma.com
STEAMED ASPARAGUS AND BOK CHOY WITH SOY-GINGER VINAIGRETTE …
From eatyourbooks.com
SESAME GINGER BOK CHOY - CARLSBAD CRAVINGS
From carlsbadcravings.com
SIMPLE STEAMED ASPARAGUS RECIPE (WITH AND WITHOUT A STEAMER
From thekitchn.com
STEAMED ASPARAGUS WITH SHALLOT VINAIGRETTE RECIPE - FOOD & WINE
From foodandwine.com
BOK CHOY AND GINGER STIR-FRY - CLEAN & DELICIOUS
From cleananddelicious.com
STEAMED BABY BOK CHOY WITH SOY-GINGER DRIZZLE RECIPE - 0
From myrecipes.com
BOKS CHOY WITH SESAME-ORANGE VINAIGRETTE
From iga.net
STEAMED BOK CHOY AND SHIITAKES | RECIPES | PBS FOOD
From pbs.org
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