BOK CHOY STIR-FRY
This is a wonderful side dish for an Asian style entree. Bok choy has a wonderful, crisp texture that is reminiscent of celery. You can easily add shrimp or chicken to make a main dish, but I recommend doubling the sauce if you do so. Simple and yummy:)
Provided by Manda
Categories Greens
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in saucepan over medium heat.
- Add garlic, ginger, black pepper, and bok choy.
- Stir fry about 3 min.
- In bowl, combine dissolved boullion and water, soy sauce, sugar, and cornstarch.
- Whisk well.
- Add cornstarch mixture to skillet and stir fry until sauce thickens and cabbage is tender, about 3 min.
- Serve hot.
STIR FRY BOK CHOY
Make and share this Stir Fry Bok Choy recipe from Food.com.
Provided by Doelee
Categories Low Protein
Time 20m
Yield 3 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 142.1, Fat 9.7, SaturatedFat 1.4, Sodium 617.3, Carbohydrate 12.6, Fiber 3.3, Sugar 5.1, Protein 5.1
STIR FRIED BOK CHOY
Quick, easy, and tasty!
Provided by artsychic517
Categories Side Dish Vegetables
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Cut 1/2 to 1 inch slice off the root-end of bok choy; discard stem. Cut stalks diagonally into 1/8-inch pieces; cut or tear leaves into bite-sized pieces.
- Heat oil and butter in a skillet over medium heat; add onion, cashews, garlic, bok choy, Chinese five-spice, and sugar to the hot oil-butter mixture. Cook and stir bok choy mixture until tender, 8 to 10 minutes.
Nutrition Facts : Calories 163.9 calories, Carbohydrate 12.8 g, Cholesterol 7.6 mg, Fat 11.9 g, Fiber 2.5 g, Protein 4.3 g, SaturatedFat 3.3 g, Sodium 98.7 mg, Sugar 4.6 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
BROCCOLI AND BOK CHOY STIR-FRY
This is one of the nicest bok choy recipes. It is a vegetable stir fry that combines bok choy and broccoli with seasonings that you often find in Chinese recipes - things like green onions, rice wine vinegar, garlic and ginger. So good.
Provided by Karen Ciancio
Categories Side Dish
Time 18m
Number Of Ingredients 11
Steps:
- In a small bowl, stir together the vinegar, soy sauce, seasoning blend, green onions, ginger root and garlic. Set the mixture aside.
- In a large skillet, heat the oil over medium heat. Add the broccoli and stir-fry for 4 minutes. Add the vinegar mixture and bok choy. Stir-fry for 3-5 minutes or until the vegetables are crisp-tender.
- Sprinkle the stir fry with sesame seeds and serve.
Nutrition Facts : Calories 92 kcal, Carbohydrate 9 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Sodium 323 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
BABY BOK CHOY STIR FRY: SIMPLE RECIPE WITH FRESH GINGER & GARLIC
Provided by Claudia Gomez
Time 16m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 4
CHINESE EASY BABY BOK CHOY STIR FRY
Steps:
- Add 2 tablespoon oil to a wok, heat over medium-high heat until just to beginning to smoke, add minced garlic, stir-frying for 3 seconds
- Add baby bok choy sections, 1/8 teaspoon salt, keep stir-frying for about 10-15 seconds until cooked through, turn off the heat and tranfer them to a plate.
- Serve immediately.
STIR-FRIED BOK CHOY OR STURDY GREENS
This recipe works equally well with bok choy or sturdy greens, both of which have tough ribs and leaves that have a cruciferous flavor. I steam them for a minute before stir-frying so the leaves won't be too tough.
Provided by Martha Rose Shulman
Categories weekday, side dish
Time 15m
Yield 3 to 4 servings as a side dish
Number Of Ingredients 11
Steps:
- If using bok choy, trim off the bottoms and separate into stalks. Rinse if necessary and drain on paper towels. Cut crosswise into 2-inch pieces. If using collard greens, stem, discard stems and chop the leaves coarsely. Bring an inch of water to a boil in the bottom of a steamer, and place the bok choy or greens in the steamer basket. Steam 1 minute, remove from the heat and rinse with cold water. Squeeze out excess water and drain on a kitchen towel.
- Combine the broth or water, rice wine or sherry, soy sauce and cornstarch in a small bowl and place within arm's reach of your pan. Have the remaining ingredients measured out and near the pan.
- Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the garlic and ginger and stir-fry for 10 seconds, until fragrant. Add the bok choy or greens, sprinkle with salt and the sugar, and stir-fry for about 30 seconds. Stir the cornstarch mixture and swirl into the wok, then stir-fry 1 minute, or until the greens are just tender. Sprinkle on the sesame seeds. Remove from the heat and serve.
Nutrition Facts : @context http, Calories 98, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 5 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 332 milligrams, Sugar 1 gram, TransFat 0 grams
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.
BOK CHOY STIR FRY
This quick and easy recipe for bok choy stir fry goes nicely with any meat. I like to add 1/4 teaspoon chicken soup base (such as Penzey's®) to the hot bok choy. You can substitute 1/4 teaspoon ground ginger for the fresh ginger, if desired.
Provided by fred
Categories Side Dish Vegetables
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Heat olive oil in a large skillet over high heat. Cook and stir garlic and ginger in hot oil until fragrant, about 30 seconds. Stir bok choy into garlic mixture, add water, cover the skillet, and cook until bok choy wilts and is desired texture, about 2 minutes.
Nutrition Facts : Calories 95.2 calories, Carbohydrate 6.1 g, Fat 7.3 g, Fiber 2.6 g, Protein 3.9 g, SaturatedFat 1 g, Sodium 163.5 mg, Sugar 3 g
STIR-FRIED SESAME BABY BOK CHOY
In this bok choy recipe, you'll stir fry the vegetables with soy sauce, ginger, and garlic, and drizzle with sesame oil. It's a great side dish.
Provided by Diana Kuan
Yield Serves 4 as part of a multicourse meal
Number Of Ingredients 8
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.
STIR-FRIED CHICKEN WITH BOK CHOY
In restaurants, stir-frying is done in extra-large woks over very high heat. To approximate the effect at home, don't crowd the meat in the pan, and make sure the wok and oil are nice and hot before you add the chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 20m
Number Of Ingredients 11
Steps:
- In a small bowl, combine soy sauce, vinegar, brown sugar, and 3 tablespoons water. Slice chicken into thin strips. In a medium bowl, toss chicken with cornstarch until coated. In a large wok or skillet, heat oil, garlic, and ginger over medium-high until fragrant, about 1 minute. Add chicken in a single layer, pressing against pan to sear. Cook, stirring, until lightly browned and just cooked through, 6 to 8 minutes. Add bok choy and chile and cook, stirring, until bok choy slightly wilts, about 1 minute. Add soy sauce mixture and cook until sauce thickens slightly, 2 minutes. Serve over rice.
Nutrition Facts : Calories 226 g, Fat 10 g, Fiber 2 g, Protein 24 g, SaturatedFat 2 g
More about "stir fry bok choy food"
BOK CHOY STIR FRY - TASTE OF ASIAN FOOD
From tasteasianfood.com
Reviews 7Calories 95 per servingCategory Vegetarian
- Heat some oil in the wok. Saute the coarsely chopped garlic and ginger over low to medium heat until fragrant.
TOFU AND BOK CHOY STIR-FRY - SANDRA VALVASSORI
From sandravalvassori.com
- Whisk together all the sauce ingredients. Set aside. (***See notes if you like the stir-fry saucier)
- Preheat oven to 400ºF. Drain, pat dry, and cube the tofu. Mix 1 tablespoon soy sauce and 1 teaspoon sesame oil in a large bowl, or ziplock bag. Add the cubed tofu and toss to coat. Let sit for about 3 to 5 minutes to marinate.
- Spread the tofu out evenly onto a parchment-lined baking sheet and sprinkle the cornstarch over top, tossing it with your hands to coat evenly. Use a little more if the tofu still seems wet. Bake until edges are crispy and golden brown, flipping once, for about 20-25 minutes.
BOK CHOY STIR FRY - CHINA SICHUAN FOOD
From chinasichuanfood.com
- Separate the pieces and then wash by soaking in clean water. You may need to wash 3-4 times to completely get rid of the sands.
BOK CHOY AND MUSHROOM STIR FRY - CHINA SICHUAN FOOD
From chinasichuanfood.com
- Heat around 1 tablespoon of cooking oil in wok and fry garlic and mushroom slices for around 1 minutes until garlic turns aromatic and the mushroom become soft.
BABY BOK CHOY STIR FRY WITH GARLIC - OH MY FOOD RECIPES
CHICKEN STIR-FRY WITH BOK CHOY | FOOD TO LOVE
From foodtolove.co.nz
- Heat oil in a wok on high. Stir-fry carrots for 2 minutes. Add chicken mixture and cook for 5 minutes, until chicken is golden. Add wine, green onions, bok choy and beansprouts and stir-fry for 2 minutes.
BEEF, BOK CHOY & RED PEPPER STIR-FRY - SOBEYS INC.
From sobeys.com
- Cook rice according to package directions. In a large skillet, heat 2 tbsp (30 mL) cilantro chili lemon sauce and oil over medium heat. Add carrots and cook for 2 min. or until desired doneness. Add beef and cook until beef is almost cooked through, about 3 min. Add bok choy and red pepper and cook just until bok choy begins to wilt, about 2 min.
- Meanwhile, in a small bowl, dissolve cornstarch in 2 tbsp (30 mL) water and then stir in remaining cilantro chili lemon sauce. Add to skillet and cook until vegetables are tender-crisp, about 1 min. Serve over rice and sprinkle with almonds.
10 MINUTE SHANGHAI BOK CHOY STIR FRY RECIPE - THE MINI CHEF
From theminichef.com
- Prepare the bok choy: Thoroughly watch the bok choy by rinsing under cold water. Cut off the bottom of each bok choy to remove the stem and discard it. Keep the leaves and inner baby bok choy
- Heat up a large pan over medium heat. Add 1 tablespoon of oil when the pan is hot and swirl around. Add minced garlic and cook for 30 seconds, until fragrant
- Add all of the bok choy and quickly stir to coat all leaves with oil. Once the bok choy has started to shrink in size, add soy sauce and cook covered for 5 minutes
A BASIC STIR-FRIED BOK CHOY RECIPE - THE WOKS OF LIFE
From thewoksoflife.com
- Discard any yellowing leaves from your bok choy, and slice it at a slight angle into 1-inch pieces. When you reach the tough base of the leaf, discard. Throw your bok choy into a large bowl with lots of cold water. Agitate the veggies with your hands and/or use your faucet sprayer to loosen any dirt. Soak for 5 to 10 minutes.
- Scoop the veggies into a colander and rinse the bowl clean of any sand. Repeat the process until you don’t see any dirt on the leaves or at the bottom of your bowl. We tend to wash leafy greens three times, and then we use the water to water plants! Once the washed bok choy is in a colander, give it a good shake to release any excess water.
- Heat your wok or large pan over low heat and add the oil. Immediately add the ginger first (if using) and then the garlic (if you don't feel like mincing garlic, you can use a garlic press, one of our most often used kitchen tools! It gives the dish a much more garlicky flavor.).
MISO TOFU AND BOK CHOY STIR FRY - ASIAN CAUCASIAN FOOD BLOG
From asiancaucasian.com
- Discard the liquid of the tofu and tightly wrap the tofu block with a kitchen towel or paper towels to remove all of the moisture from the tofu, for at least 30 minutes. Cut the tofu into 2-inch cubes.
- Heat 1 tablespoon of oil in a wok or heavy skillet over medium-high heat. Carefully add the tofu cubes to the wok in a single layer. Sear on each side until golden brown, about 5 minutes. Remove the tofu from the wok and set aside in a bowl.
BOK CHOY STIR-FRY WITH GARLIC, MUSHROOMS, ONION, GINGER ...
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- Add the garlic, onion and mushrooms and broth sauté for two minutes. When the veggies are soft, add ginger and red peppers. Top with chopped bok choy and toss until softened.
STIR-FRIED TOFU WITH BOK CHOY RECIPE - FOOD AND WINE
From foodandwine.com
- Wrap the tofu in paper towels and drain in a strainer set over a bowl for 30 minutes. In a skillet, toast the sesame seeds over moderate heat until fragrant, 1 minute. Let cool, then grind to a coarse powder.
- In a large skillet, heat the sesame oil. Add the drained tofu, breaking it up into chunks with a spoon, and stir-fry over moderately high heat until lightly browned, about 3 minutes. Transfer the tofu to a plate.
- In the same skillet, heat the vegetable oil. Add the bok choy and stir-fry over moderately high heat until tender, 5 minutes. Add the bean sprouts and stir-fry until heated through. Stir in the tofu and season with the bouillon cube, salt and pepper. Transfer to a bowl and garnish with the sesame seeds.
BOK CHOY STIR FRY + VIDEO | SILK ROAD RECIPES
From silkroadrecipes.com
- Rinse the baby bok choy. Trim and discard the damaged outer leaves and root end. Keep root intact. Slice each bok choy lengthwise down the middle.
- Heat oil in a large skillet or wok over medium high heat until hot. Add the garlic and saute for a 30 seconds. Add the bok choy, cut side down, and cook for 2 minutes.
- Flip bok choy, push to the outer sides of pan and in the middle add soy and oyster sauces, sugar, red pepper flakes, stirring to mix. Toss to coat bok choy. Cover and reduce heat to low heat. Cook for 1-2 minutes, until bok choy is fork tender.
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