Stuffed Bok Choy Food

SEARED BOK CHOY

Steps:

• Heat a large skillet over medium-high heat. Add the oil and heat until shimmering. Add the garlic and cook, stirring, for about 30 seconds. Add the bok choy cut-side down and cook, continuing to stir the garlic to keep it from burning but without moving the bok choy to get a nice even sear, until the bok choy is dark brown on the bottom, 2 to 3 minutes. Add the soy sauce, soy molasses or oyster sauce and a few tablespoons of water. Serve immediately or cover and hold in the skillet until ready to serve.
• Combine the soy sauce, molasses, sesame oil, garlic, ginger powder, fish sauce, rice wine vinegar and honey in a saucepan on medium-high heat. Bring to a slight boil, whisking or stirring constantly. Cook for 4 to 5 minutes. Set aside.

SPICY SESAME BOK CHOY

Steps:

• In a medium bowl, whisk together the gochujang, chile powder, sugar, sesame oil, vinegar, salt and 1 teaspoon cold water. Pull apart the leaves of the bok choy and wash and dry well. Add the bok choy to the bowl with the dressing and toss gently to coat. Sprinkle with sesame seeds and serve immediately.

STUFFED BOK CHOY

Steps:

• Preheat oven to 350 degrees F. Toss eggplant, a pinch of salt and pepper, oil and five spice powder together. Spread on baking sheet and roast in oven for 15 minutes or until tender. Remove from heat and let cool. Dice roasted red pepper. Combine eggplant and pepper in large mixing bowl with 6 following ingredients. If mixture can not be formed into a cake, add bread crumbs to thicken. Season with salt and pepper. Divide mixture into 12 portions and form oval cakes. Dust each with flour. Warm a nonstick frying pan over medium high heat. Spray pan with cooking spray. Brown cakes on each side and remove from heat. Place cakes on a baking sheet and bake at 350 degrees F. for 10 to 15 minutes or until heated through. While cakes are cooking, have a pot of salted boiling water waiting. Add bok choy and cook until tender. Remove from heat and place 3 pieces of bok choy, split side up, on each plate. Place noodle cakes on top of each piece. Lightly press down so bok choy appears "stuffed" with the noodle cake.

SAUTéED BABY BOK CHOY

Steps:

• In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red-pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds.
• Add bok choy and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce, stock or water, then cover pan and cook for approximately 2 minutes more, until steam begins to escape from beneath the lid of the pan.
• Uncover and continue to cook until liquid is close to evaporated and stalks are soft to the touch, approximately 3 minutes more.
• Remove to a warmed platter and drizzle with sesame oil.