Stir Fried Sesame Bok Choy Food

BABY BOK CHOY STIR FRY: SIMPLE RECIPE WITH FRESH GINGER & GARLIC

Steps:

• In a small-sized mixing bowl, place your sesame oil, soy sauce or tamari, water, and chili flakes. Whisk until thoroughly combined, then set aside.
• Clean and chop the bok choy, removing the whites from the green leaves. Learn how to cut bok choy for stir fry in the FAQ below.
• In a large cast iron wok, heat your vegetable or cooking oil of choice on the stovetop. Once heated, add the chopped garlic and fresh ginger, cooking until fragrant, ~ 1-2 mins.
• Next, we'll get into how to stir fry bok choy, one "part" at a time. Mix in the white stalks of the baby bok choy, cooking for 3-4 mins in the oil, garlic, and ginger. Then, add the soy sauce mixture and green leaves of the bok choy, cooking another 2 mins until thoroughly heated, with gently wilted leaves.
• Once done cooking bok choy in stir fry, remove it from the pan. Serve your Chinese bok choy stir fry while warm, with a healthy sprinkle of sesame seeds.

STIR-FRIED SESAME BOK CHOY

Steps:

• Heat a large nonstick skillet or wok over med-high heat until a drop of water sizzles.
• Add the oil to the skillet and swirl to coat the pan.
• Add in the garlic, ginger, and crushed red pepper; stir-fry until fragrant--about 30 seconds.
• ADd in the bok choy; cook, stirring often, 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.

STIR-FRIED SESAME BABY BOK CHOY

Steps:

• Trim and discard the rough bottoms from the baby bok choy. Separate the leaves, rinse, and pat dry.
• In a small bowl, combine the soy sauce, rice wine, and sugar. Set aside.
• Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom and sides. Add the garlic and ginger and stir-fry until aromatic, 20 to 30 seconds. Add the bok choy and stir-fry for about 2 minutes, until crisp-tender. Add the soy sauce mixture and cook for another 30 seconds. Turn off the heat, and drizzle with sesame oil. Transfer to a serving plate and serve hot.

SESAME STIR-FRIED CHINESE GREENS

Steps:

• In a wok or large frying pan heat the oil over high heat until very hot. Add the bok choy and stir-fry until they begin to soften slightly, 1 to 2 minutes. Add the soy sauce, vinegar and sesame oil and cook until just done, 1 to 2 minutes longer. Sprinkle with sesame seeds and serve.

STIR FRY BOK CHOY

Steps:

• Get wok hot.
• Add olive oil, onion, ginger, garlic, salt and red pepper flakes, saute for a few minutes.
• Add chicken broth and lemon juice.
• Add bok choy and stir on high till done.

STIR-FRIED CHICKEN AND BOK CHOY

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.

ZIPPY STIR-FRIED BABY BOK CHOY

Steps:

• Mix well first seven seasoning ingredients in small glass dish; set aside.
• Heat oil in wok or large skillet over medium-high setting; add cabbage and stir fry until done but not soggy (a little crisp).
• Reduce heat to low, stir in seasoning mix well, and cover; allow flavors to meld for 1-2 minutes.
• Optional: add sesame seeds or cashews before serving.

SESAME BOK CHOY

Steps:

• In a small bowl, combine the cornstarch, broth, soy sauce, oyster sauce if desired and sesame oil until smooth; set aside. , Cut off and discard root end of bok choy, leaving stalks with leaves. Cut green leaves from stalks. Cut leaves into 1-in. slices; set aside. Cut white stalks into 1-in. pieces., In a large skillet or wok, stir-fry bok choy stalks and carrots in canola oil for 3-5 minutes or until crisp-tender. Add the corn, peas, garlic, ginger and reserved leaves; stir-fry for 3 minutes. , Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Sprinkle with sesame seeds.