THE BEST BOK CHOY RECIPE (GARLIC & GINGER)
A quick bok choy stir-fry with garlic and ginger. In less than 10 minutes you'll have a tasty side dish that's full of nutrients and anti-inflammatory health benefits.
Provided by Lisa Bryan
Categories Side Dish
Time 15m
Number Of Ingredients 6
Steps:
- Heat the avocado oil in a wok or sauté pan on medium.
- Add the minced ginger and minced garlic and stir for 30 seconds.
- Add the bok choy and use tongs to turn and stir fry the bok choy in the garlic and ginger for 2 minutes.
- Pour two tablespoons of water into the pan, cover and let cook for 2 minutes more.
- Turn off the heat, add salt and pepper and serve.
Nutrition Facts : Calories 79 kcal, Carbohydrate 2 g, Protein 1 g, Fat 7 g, Sodium 74 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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.
CHILLI AND GARLIC BEEF NOODLE STIR-FRY
Make and share this Chilli and Garlic Beef Noodle Stir-Fry recipe from Food.com.
Provided by ImPat
Categories One Dish Meal
Time 35m
Yield 4 main meals, 4 serving(s)
Number Of Ingredients 16
Steps:
- Put noodles in a medium heatproof bowl and cover with boiling water and set aside for 2 minutes and then drain and separate the noodles and set aside.
- Put the sweet chilli sauce, lime juice and soy sauce in a small bowl, stir to combine and set aside.
- Brush a little oil over a large wok and heat on high until the wok is hot and then add half of the beef and stir fry for 2 minutes or until beef is almost cooked and then transfer to a plate.
- Brush the wok with a little more oil and reheat wok on high and repeat with remaining beef and then remove beef from wok and add to the first batch of beef.
- Brush the wok with remaining oil and heat on medium-high and add the capsicum, zucchini, mushroom, garlic, ginger and choy sum stalks and stir fry for 2 minutes and then add the water and choy sum leaves and cook covered tossing twice for 2 minutes or until the vegetables are just tender.
- Add noodles, beef and spring onion to the wok and toss to combine and then add the sauce and toss once more to combine and heat through.
- Top with coriander leaves to serve and accompany with lime wedges.
Nutrition Facts : Calories 699.3, Fat 17.5, SaturatedFat 6.4, Cholesterol 93.8, Sodium 447.5, Carbohydrate 99.2, Fiber 4, Sugar 4.7, Protein 32.8
GINGER & GARLIC STIR-FRIED BOK CHOY
Stir-fried bok choy, flavored with ginger and garlic, is super quick to prepare and can be served on its own or over rice, quinoa, or noodles.
Provided by Nava Atlas
Categories Stir-Fries
Time 17m
Number Of Ingredients 9
Steps:
- Heat the oil in a stir-fry pan. Add the garlic and sauté over low heat for a minute or so.
- Add the bok choy and turn the heat up to high. Stir-fry for another minute or so.
- Stir in the teriyaki sauce, sesame oil, and ginger. Stir-fry until the bok choy is tender-crisp. Err on the side of less time than more; it should take only another minute or two.
- If you find that liquid has pooled in the bottom of the pan, dissolve the cornstarch in a little water, and drizzle it into the pan. This should do the trick to thicken a small amount of liquid into a sauce.
- Sprinkle in the the scallions and sesame seeds and serve at once.
STIR FRIED CHOY SUM WITH GINGER AND GARLIC
Make and share this Stir Fried Choy Sum With Ginger and Garlic recipe from Food.com.
Provided by swirlycinnacakes
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat wok until it smokes.
- Add oil and heat until it shimmers and is about to start smoking.
- Add ginger and garlic, stir fry until very fragrant, about forty seconds.
- Add choy sum all at once, and stir fry very vigorously; water will escape from the greens immediately.
- Add remaining ingredients, including water chestnuts if you are using them, and stir and fry until the leaves are wilted and the stems are just starting to wilt.
- Immediately remove from heat and scrape into a heated serving platter and serve right away.
Nutrition Facts : Calories 69.5, Fat 6.8, SaturatedFat 1.2, Sodium 132, Carbohydrate 1.7, Fiber 0.1, Sugar 0.6, Protein 0.7
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5/5 (7)Total Time 20 minsCategory Sides, VegetablesCalories 51 per serving
- Cut the choy sum into bite sized pieces, separating the thicker stems from the leafier parts, and wash it thoroughly. Bring a pot of water to a boil; when boiling, add the stem pieces of the choy sum. Stir, and boil for 2-3 minutes, or until the stems are getting tender.
- Add the leafier pieces, stir, and cook for another 45-60 seconds or until bright green. Drain the choy sum, run over it with cold water and drain again. Dry it out as much as you can, using a salad spinner or patting it dry with a towel.
- Heat the oil in a wok or large skillet over high heat. When hot, add the choy sum. It may splatter if there is any remaining water in it (i.e. if you don't have a salad spinner), so be careful. Sprinkle with a pinch of salt. Cook, stirring constantly, for about 2 minutes.
- Add the garlic, ginger, and red pepper flakes, and cook for 30 seconds more, adding another splash of oil if needed. Finally, add the soy sauce and rice wine, and cook while stirring until excess liquid is evaporated. Season to taste with more salt, and serve immediately.
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Servings 4Total Time 30 minsCategory Lunch
- Add chilli, capsicum, ginger and garlic and stir-fry for one minute, then add mushrooms and stir-fry another minute.
- Add soy sauce, sugar, oyster sauce, stock and sesame oil. Bring to the boil and allow to bubble for 20 seconds before adding choy sum and tossing until wilted and bright green.
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5/5 (1)Category Main CourseCuisine ChineseCalories 133 per serving
- Remove the tough end of the choy sum, chop into large bite size pieces and cut the stem into halves lengthwise. Separate the stem and leaves.
- To blanch the choy sum, bring the water to boil in a large pot , add a teaspoon of salt and a teaspoon of oil. Add the stem part and boil for 30-40 seconds. Strain it and dip into ice cold water. Drain and gently squeeze the water out. Repeat the process for leaves.
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- Set a large wok over high heat. When it's hot, add the oil and swirl to coat. After 20 seconds, add the scallions, garlic and ginger and stir-fry for 30 seconds. Add the choy sum and stir-fry for 2 minutes; press it against the wok, then stir and press again. Add the sauce in the bowl and bring to a boil, then cover and simmer for 3 minutes. Add the cornstarch mixture and continue stir-frying until the sauce thickens, about 15 seconds. Transfer the greens to a small platter and serve hot.
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- Heat olive oil in a large non stick sauce pan and toss in the garlic and ginger. Cook for just a about a minute or until fragrant. Add bok choy stems, soy sauce and a splash of water and cook for 5 minutes.
- Once the stems are becoming tender, toss in the bok choy leaves and cook until they have wilted down.
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- Heat a wok or large frying pan over moderately high heat. Add vegetable oil; swirl to coat surface. Stir-fry prawns, in batches for 3-4 minutes or until prawns curl and change colour. Transfer to a heatproof bowl.
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- Cut each baby Bok Choy in half. Rinse under cold water and pat dry. Using a grater, grate the ginger and garlic. You can also finely chop them.
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