STEAMED BABY BOK CHOY AND BROCCOLI
This was on PBS's "Everyday Food" a few weeks back and I tried it out last week. I've passed this recipe on twice since then. Delicious, quick, healthy.
Provided by MrsSnax
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut broccoli head into florets and stems into bite sized pieces.
- Cut the leaves off the bok choy and cut the stems into bite sized chunks.
- Steam the broccoli and the stems of the bok choy in half a cup of boiling water for 5 minutes or until they are bright green.
- Remove lid and boil water out.
- Add garlic and oil and stir well.
- Add bok choy leaves.
- Cover pot briefly til leaves just wilt.
- Add ginger and soy sauce.
- Stir, then serve.
Nutrition Facts : Calories 234.3, Fat 5.8, SaturatedFat 0.9, Sodium 787.6, Carbohydrate 40.8, Fiber 18.3, Sugar 8.7, Protein 15
BABY BOK CHOY WITH OYSTER SAUCE
We had this excellent side dish last night with some Chinese steamed fish and jasmine rice...it was wonderful and SO easy! This is a recipe I tweaked a bit from a book called, simply, Dim Sum by Vicki Liley
Provided by Hey Jude
Categories Lunch/Snacks
Time 7m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small saucepan, combine oyster sauce, stock, soy sauce, sesame oil and cornstarch mixture.
- Bring to a boil over medium heat, stirring until sauce bubbles and thickens; remove from heat.
- Blanch bok choy in a saucepan of boiling water for 1 1/2 minutes; remove from pan with a slotted spoon and place on a serving plate.
- Pour oyster sauce over it and serve.
Nutrition Facts : Calories 25.6, Fat 1.4, SaturatedFat 0.2, Cholesterol 0.5, Sodium 441.6, Carbohydrate 2.5, Fiber 0.2, Sugar 0.4, Protein 1
BABY BOK CHOY WITH GINGER AND GARLIC
This beautiful side dish, Baby Bok Choy with Ginger and Garlic, is loaded nutrients and antioxidants. It's a superfood that's easy and so delicious!
Provided by Asian Caucasian
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- Combine soy sauce, brown sugar, corn starch, and water in a bowl. Stir well and set aside. Heat oil in a wok on medium high. Add garlic, ginger, and red pepper flakes. Cook until fragrant, about 1 minute.
- Add baby bok choy and stir fry until tender, about 4 minutes. Stir in the soy sauce mixture and cook another 1 minute.
- Toss in the green onions and sprinkle with toasted sesame seeds.
Nutrition Facts : Calories 124 calories, Sugar 5.8 g, Sodium 367.5 mg, Fat 8 g, SaturatedFat 0.7 g, TransFat 0 g, Carbohydrate 11.4 g, Fiber 2.8 g, Protein 4.5 g, Cholesterol 0 mg
BABY BOK CHOY WITH OYSTER SAUCE
This is among the easiest, most flavorful preparations of greens imaginable, and it pairs beautifully with almost any vaguely Asian roasted meat or fish. It is also exceptional on its own, with rice. You could swap out the bok choy for broccoli, if that's all you have, or chard, or beet greens.
Provided by Sam Sifton
Categories easy, quick, vegetables, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine soy sauce, oyster sauce, sugar and rice vinegar in a bowl and set aside.
- Heat oil in a skillet or wok set over high heat. When it shimmers, add garlic, then bok choy, and stir-fry for 2 minutes. Add 2 to 3 tablespoons water to the skillet or wok, then cover it and allow to cook for 2 to 3 minutes more, until bok choy has softened nicely at its base.
- Remove bok choy from the skillet or wok and place it on a warmed platter. Drizzle the reserved sauce over the greens and serve.
Nutrition Facts : @context http, Calories 61, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 4 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 659 milligrams, Sugar 1 gram, TransFat 0 grams
BOK CHOY STEAMED RICE
With all the fancy grilled summer meats flying around, it's easy to forget about the side dishes. Nobody wants to spend hours in the kitchen when they could be outside playing volleyball in jhorts. With this easy bok choy rice, you can have something much more interesting in the same time as it takes to make plain rice.
Provided by Chef John
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Separate bok choy leaves from stems. Slice stems into 1-inch pieces; chop leaves.
- Combine water, rice, and soy sauce in a pot; bring to a simmer and stir in bok choy stems. Reduce heat to low, cover the pot with a lid, and cook until rice is almost cooked through, about 18 minutes.
- Stir bok choy leaves, chili-garlic sauce, and sesame oil into rice mixture with a fork. Remove pot from heat, cover the pot with a lid, and let sit until rice is cooked through and bok choy leaves wilt, about 5 minutes more. Fluff with a fork and garnish with sesame seeds.
Nutrition Facts : Calories 191.5 calories, Carbohydrate 39.7 g, Fat 1.2 g, Fiber 1.8 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 210.1 mg, Sugar 1.4 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
MICROWAVE STEAMED BABY BOK CHOY
Steps:
- Cut baby bok choy in 1/2 lengthwise, place side by side in shallow microwave proof dish with 2 to 3 tablespoons water. Cover loosely with plastic wrap. Microwave on high for 4 to 5 minutes or until tender and cooked through.
STEAMED SCALLION GINGER FISH FILLETS WITH BOK CHOY
Steps:
- In medium bowl, whisk together soy sauce, sugar, rice wine, and five-spice powder.
- Transfer fish to 2 rimmed plates. Drizzle each piece with 1 tablespoon soy sauce mixture and scatter with julienned ginger. (Set remaining sauce aside for finishing dish.) Cover and refrigerate 15 minutes.
- Fit large saucepan with flat steamer basket, fill with 1 inch water, and bring to boil over high heat. Reduce heat to low and transfer 1 plate to steamer basket. Cover and steam 4 minutes. Without lifting lid, turn off flame and allow residual heat to finish cooking until fish is just cooked through, about 1 minute more. Carefully remove plate (keep warm in oven). Return water in steamer to boil, transfer second plate to steamer, and steam remaining fish in same manner.
- While fish is steaming, in small saucepan over moderate heat, heat vegetable oil. Keep warm.
- Divide fish among 4 plates and top with julienned scallions. Pour splash of hot oil over each dish. Serve immediately with bok choy.
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
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3.6/5 (5)Total Time 14 minsCategory Side DishPublished 2019-04-07
- To toast sesame seeds: Heat a small skillet over medium heat. Add the seeds and toss gently for just a minute or two, the seeds will toast quickly. As soon as they start to brown remove seeds to another dish to cool.
- Clean and prep bok choy. Cut larger heads in half through the steam end. Remove the very bottom of the stem ends to remove any tough pieces, leaving enough to keep the head intact.
- Fit a large pot with a steamer basket and lid. Fill pot about 1 inch deep with salted water and bring to a simmer over medium low heat. Once steaming, arrange bok choy heads in the steam basket. Cover with the lid and steam for 3-4 minutes until bright green and slightly tender. I like mine on the crunchy side.
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- In a small saucepan or skillet, whisk together the olive oil, sesame oil, coconut aminos, grated ginger and garlic and a pinch of red pepper flakes. Heat gently until warm, cover and set aside.
- In a large skillet or sauté pan fitted with a steamer basket , bring an inch or two of water to a boil. Add the pumpkin slices reduce to a simmer and cover and cook until tender (about 8 to 10 minutes depending on the thickness of your slices).
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- In a small bowl, whisk the cornstarch with 1 1/4 cups of water. In a large skillet, heat the oil. Add the pork, peppercorns and a generous pinch of salt and cook over high heat, stirring and breaking up the meat, until crumbly and lightly browned, about 3 minutes. Stir in the chile-bean, hoisin and soy sauces and cook, stirring, until fragrant, about 2 minutes. Stir in the cornstarch slurry and simmer until thickened, about 2 minutes. Stir in the 1/4 cup of sliced scallions and season with salt. Keep warm over very low heat.
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- Line a large bamboo steamer with a sheet of baking paper. Fill a large wok with enough water to reach just below the steamer. Bring to boil then reduce heat to simmer.
- Place fish in steamer, sprinkle with half the garlic and ginger. Cover with lid and steam for about 8 minutes, or until just cooked through. Remove from heat. Stand, covered, 5 minutes. Carefully drain water from the wok.
- Meanwhile, combine remaining garlic and ginger, sauces, sugar, chilli and juice in a small bowl. Set aside.
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- Cut bok choy length ways in halves. Place into a steamer, cut-side up. Steam covered until tender, about 3 minutes or 4-5 minutes if using larger bok choy
- Transfer to serving bowl. Drizzle over the dressing. Garnish with sesame seeds. Serve immediately.
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