YUMMY BOK CHOY SALAD
This is hands down the best salad that I've ever had. It is definitely a family favourite, and I urge you to just give this one a try. You would think that raw baby bok choy would give this salad a bitter taste, but the dressing makes all the difference.
Provided by SYS1
Categories Salad Green Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In a glass jar with a lid, mix together olive oil, white vinegar, sugar, and soy sauce. Close the lid, and shake until well mixed.
- Combine the bok choy, green onions, almonds, and chow mein noodles in a salad bowl. Toss with dressing, and serve.
Nutrition Facts : Calories 458 calories, Carbohydrate 35.9 g, Fat 33.5 g, Fiber 3.7 g, Protein 6.4 g, SaturatedFat 4.8 g, Sodium 867.6 mg, Sugar 18.7 g
HEALTHY APPLE BOK CHOY SALAD
This Healthy Apple Bok Choy Salad is easily made with thinly sliced granny smith apples, bok choy, extra virgin olive oil, apple cider vinegar, and salt. Simple, easy to make, and amazingly sweet and tangy tasting!
Provided by 2 sisters recipes
Categories Salads
Time 15m
Number Of Ingredients 5
Steps:
- Always thoroughly wash the bok choy a few times. You may even need to rub off some of the soil on its large white bulbs. Drain in a colander. Then thinly slice them.
- Place thinly sliced apples and bok choy into a large salad bowl.
- Add the apple cider vinegar, olive oil, and salt.
- Toss to combine. Refrigerate for at least 30 minutes up to one hour before serving. Best served chilled
- Serves 6 to 8
Nutrition Facts : Calories 89 calories, Carbohydrate 7.9 grams carbohydrates, Fat 6.5 grams fat, Fiber 2.3 grams fiber, Protein 1.6 grams protein, ServingSize 1 serving, Sugar 5.5 grams sugar
APPLE BOK CHOY SALAD
Provided by Joel Fuhrman, M.D.
Categories Salad Onion Kid-Friendly Low Cal High Fiber Wheat/Gluten-Free Lunch Raisin Apple Cashew Carrot Spring Summer Healthy Vegan Raw Bok Choy Vegetarian Pescatarian Dairy Free Peanut Free No Sugar Added Kosher Small Plates
Yield Serves 4
Number Of Ingredients 9
Steps:
- Combine bok choy, apple, carrot, and chopped onion in a large bowl.
- Blend soy milk, cashews, vinegar, raisins, and mustard in a food processor or high-powered blender. Add desired amount to chopped vegetables.
BOK CHOY SALAD
If you're looking for a tasty vegetable for stir-fries, grilling, or salads, try bok choy. Bok choy is especially delicious when eaten raw. Just slice it up, toss with a light dressing, and enjoy.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- Whisk together 4 teaspoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, and 3/4 teaspoon sugar in a bowl. Toss in 5 cups sliced, raw bok choy (any type; about 1 1/2 pounds). Top with 2 tablespoons chopped cashews.
APPLE BOK CHOY SALAD
This delicious salad is from drfuhrman.com. I have simplified the instructions so it is a little easier to make. To chop bok choy: Trim the rough edge off the root ends of the bok choy, then cut across the stem just below the leaf. Slice the white stem portion into 3 or 4 lengthwise strips, then cut across to dice. Slice the leafy top crosswise and then cut each strip into 1 inch pieces.
Provided by Anne Sainz
Categories Greens
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Chop bok choy and set aside in a large bowl. If you haven't worked with bok choy before, see Anne Sainz's notes above.
- Place cashews, milk, vinegar, raisins and mustard in food processor or high powered blender and combine until smooth.
- Add apple, carrot and onion and process until chopped fine.
- Add processed mixture to bok choy and mix well.
Nutrition Facts : Calories 199.5, Fat 8.4, SaturatedFat 1.6, Sodium 109.7, Carbohydrate 29.3, Fiber 4.2, Sugar 17.5, Protein 5.3
BOK CHOY SALAD
Steps:
- Combine bok choy and onions and chill.
- Break up the uncooked ramen noodles and combine with the almonds and sesame seeds..
- Mix remaining ingredients.
- Before serving, combine the bok choy and noodle mixtures. Mix together the oil, lemon juice and tamari. Toss the salad with the dressing to coat.
DUCK MAGRET WITH BOK CHOY AND VEGETABLE FRIED RICE
Here is another Delicious crispy skinned duck breast recipe served with hoisin plum sauce. Healthy but yummy bok choy and vegetable fried rice.
Provided by The Flying Chef
Categories Duck Breasts
Time 55m
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- Prick duck skin all over, heat a non stick fry pan, add duck skin side down and cook until skin is browned and crisp (there will be a lot of fat that drains from skin so keep pouring fat out from time to time).
- Preheat oven to 180°C, place duck on wire rack in baking dish skin side up and bake for 20-25 minutes or until cooked as desired, let breast stand for 5 minutes before serving. I like to turn the grill on for the last few minutes of cooking to really crisp up the skin.
- For The Sauce: Combine both sauces in a pan and heat until hot.
- Bok Choy:.
- Cut ends off bok choy and pull leaves apart.
- Heat oil in pan or work add onions, garlic and ginger stir fry a minute, add sugar, soy, turmeric and bok choy stir fry 3-5 minutes until tender; add coriander stir and serve immediately.
- Vegetable Fried Rice:.
- Heat oils in a wok. Add carrot, celery, mushrooms and pepper stir fry 2-3 minutes.
- Add soy sauce, peas, corn, spinach and sugar stir fry a couple minutes more. Finally add rice and stir fry until thoroughly mixed and heated through serve immediately.
- Serve sliced duck breast with bok choy, fried rice and sauce.
Nutrition Facts : Calories 5719.9, Fat 513.6, SaturatedFat 169.9, Cholesterol 965.1, Sodium 3377, Carbohydrate 99.8, Fiber 21.9, Sugar 39, Protein 178
CRUNCHY BABY BOK CHOY SALAD
Steps:
- Combine bok choy, scallions, almonds, and sunflower seeds in a large bowl. Set aside.
- In a small bowl combine extra virgin olive oil, sesame oil, honey, soy sauce and red wine vinegar. Whisk together.
- Drizzle the dressing over the salad, toss and enjoy!
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- Blanch them in hot boiling water for about 1 to 1.5 minutes. Use a large slotted spoon to scoop out the bok choy and shock them in cold water. The bok choy will remain crunchy this way.
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- Chop the Bok Choy into small bite-size pieces (rinse well in a colander)and place the chopped Bok Choy in a large salad bowl. Add the chopped green onions, sliced almonds, and chow mein noodles. Add the sesame seeds if desired (optional). Thoroughly combine the ingredients. Pour the dressing over the salad, stir, and serve the salad.
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- 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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- Vietnamese Vegetable Pho. Bok choy is not strictly a Chinese ingredient. It makes an appearance in many Asian foods, including Vietnamese. There's no better way to introduce yourself to the country's cuisine than with a traditional pho recipe.
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- Begin by gathering a prepping all of the bok choy salad ingredients according to the ingredient list above to have ready and organized for use.
- To a large bowl, add the thinly-sliced baby bok choy, along with the carrots and radishes, and keep cold in the fridge while you prep the vinaigrette.
- Gather and prep all of your sesame-soy vinaigrette ingredients according to the ingredient list above to have ready and organized for use.
- To prepare your vinaigrette, add all of the ingredients to a mason jar with a lid, and shake vigorously until completely emulsified and blended. (Alternately, you use can use a bowl and whisk the ingredients until emulsified.)
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