Baby Bok Choy And Leeks Recipe 385

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BABY BOK CHOY WITH GARLIC AND THYME



Baby Bok Choy with Garlic and Thyme image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 4 heads baby bok choy (halved lengthwise) and cook until browned, 3 minutes. Flip and cook 2 more minutes. Season with kosher salt and pepper. Stir in 1 tablespoon butter, 1 chopped garlic clove and 8 thyme sprigs; remove from the heat. Top with flaky salt.

BABY BOK CHOY AND LEEKS RECIPE - (3.8/5)



Baby Bok Choy and Leeks Recipe - (3.8/5) image

Provided by mjensen

Number Of Ingredients 12

2/3 cup rice (mix of black, brown and wild)
1 1/3 cup water
1/4 cup raw cashews, roughly chopped
1/2 red onion, chopped
4 cloves garlic, minced
1/8 tsp. red pepper flakes (more to taste)
2 leeks, chopped
splash low-sodium chicken broth
4 bunches baby bok choy, chopped
1/4 cup low-sodium chicken broth
1/2 cup light coconut milk (or more low-sodium chicken broth)
1 cup cooked edamame beans

Steps:

  • 1. Wash rice thoroughly. Combine water and rice in saucepan, bring to boil, then simmer covered until rice is tender and water is absorbed. Move to serving bowl, top with chopped cashews and set aside. 2. Sautee onion, garlic, red pepper flakes and leeks in a little chicken broth until tender. Add baby bok choy, remaining broth and coconut milk (or more broth) and steam until greens are beginning to get tender. 3. Add edamame beans and heat through. Serve with rice dish.

BABY BOK CHOY WITH GINGER AND GARLIC



Baby Bok Choy with Ginger and Garlic image

Tender heads of baby bok choy with a delicious ginger-and-garlic glaze can be served warm or at room temperature.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables     Bok Choy Recipes

Number Of Ingredients 6

2 pounds baby bok choy (8 to 10), halved lengthwise and soaked in cold water to remove any dirt
2 teaspoons minced peeled fresh ginger
2 garlic cloves, thinly sliced
1 tablespoon plus 1 teaspoon toasted sesame oil
1/4 cup tamari soy sauce
2 tablespoons oyster sauce

Steps:

  • Bring a large pot of water to a boil. Add bok choy (in two batches, if necessary), and cook until tender, 5 to 7 minutes. Drain in a colander; let stand at least 5 minutes. Transfer to a serving dish.
  • Meanwhile, cook ginger and garlic in oil in a small saucepan over medium-low heat, stirring, until ginger and garlic are soft, about 8 minutes. Add tamari and oyster sauce; cook, stirring, until heated through, about 30 seconds more. Pour sauce over bok choy; toss to coat.

SAVORY BABY BOK CHOY



Savory Baby Bok Choy image

Baby bok choy is halved and caramelized in a sauce reduced from chicken stock, white wine, and garlic. Impressive for a dinner party, easy for a family dinner.

Provided by Valerie Taylor

Categories     Side Dish     Vegetables

Time 40m

Yield 4

Number Of Ingredients 6

3 tablespoons butter
1 clove garlic, smashed
1 bay leaf
2 cups chicken stock
1 cup white wine
1 pound baby bok choy, trimmed and sliced in half lengthwise

Steps:

  • Melt butter in a large skillet over medium heat, and cook and stir the garlic and bay leaf until the garlic is lightly browned, about 5 minutes. Stir in the chicken stock and white wine, and increase heat to a full boil. Cook the sauce, stirring often, until reduced to 1 cup, about 15 minutes. Remove bay leaf. Lay the bok choy halves, cut sides down, into the sauce, and reduce heat to a simmer. Cook until tender, about 10 minutes. Serve with sauce spooned over bok choy.

Nutrition Facts : Calories 148.9 calories, Carbohydrate 4.9 g, Cholesterol 23.3 mg, Fat 9.2 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 5.6 g, Sodium 481.2 mg, Sugar 2.2 g

BABY BOK CHOY WITH GARLIC



Baby Bok Choy with Garlic image

Baby bok choy have a milder taste than the full-grown deal and are also more tender. I just cook them in some chicken broth and garlic, and serve them with rice and fish. My family enjoys the taste of garlic, so we use quite a bit. Feel free to adjust accordingly.

Provided by Sarah MJ

Categories     Side Dish     Vegetables

Time 20m

Yield 3

Number Of Ingredients 6

2 tablespoons butter
¼ cup minced garlic, or to taste
2 (14 ounce) cans chicken broth
6 heads baby bok choy, trimmed
salt to taste
ground black pepper to taste

Steps:

  • Melt the butter in a saucepan over medium heat, and cook and stir the garlic until very lightly browned, about 5 minutes. Pour in the chicken broth, add the baby bok choy, and bring to a boil. Reduce heat to a simmer, and cook until the bok choy are tender, about 6 minutes. Season to taste with salt and black pepper.

Nutrition Facts : Calories 223.2 calories, Carbohydrate 25.1 g, Cholesterol 26.9 mg, Fat 10.2 g, Fiber 9.4 g, Protein 15.8 g, SaturatedFat 5.1 g, Sodium 1897.9 mg, Sugar 12.1 g

QUICK BABY BOK CHOY WITH GARLIC



Quick Baby Bok Choy with Garlic image

I prefer to use baby bok choy for this recipe, but you can also use large bok choy. The cook time is really quick, so have all the ingredients ready before you start.

Provided by wiebke

Categories     Side Dish     Vegetables

Time 14m

Yield 3

Number Of Ingredients 8

1 ½ tablespoons rapeseed oil
2 teaspoons minced garlic
1 pound baby bok choy
1 tablespoon light soy sauce
½ teaspoon white sugar
salt and freshly ground black pepper
¼ cup water
½ teaspoon sesame oil

Steps:

  • Heat a wok over medium heat. Add oil and allow to get hot. Add garlic and stir-fry until fragrant, about 30 seconds. Add bok choy and cook for 30 seconds. Season with soy sauce, sugar, and salt and stir-fry for 1 minute.
  • Pour water into the wok, cover, and simmer until leaves are dark green and stems are tender, but still firm, 2 to 3 minutes. Remove from heat, drizzle with sesame oil, and season with pepper.

Nutrition Facts : Calories 95.4 calories, Carbohydrate 4.9 g, Fat 7.9 g, Fiber 1.6 g, Protein 2.7 g, SaturatedFat 1.2 g, Sodium 330.3 mg, Sugar 2.5 g

THREE-MINUTE BABY BOK CHOY



Three-Minute Baby Bok Choy image

Make and share this Three-Minute Baby Bok Choy recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 30 Mins

Time 23m

Yield 4 serving(s)

Number Of Ingredients 9

1/3 cup chicken broth
2 tablespoons chinese rice wine or 2 tablespoons dry sherry
1/2 teaspoon sesame oil
1 teaspoon cornstarch
1 teaspoon black bean garlic sauce
1/4 teaspoon white pepper
1 tablespoon vegetable oil
2 garlic cloves, minced
1 lb baby bok choy, cut lengthwise into quarters

Steps:

  • Make the sauce: combine all the sauce ingredients in a small bowl; stir to dissolve cornstarch.
  • Put a stir-fry pan over high heat until hot; add in oil, swirling to coat the sides.
  • Add in the garlic; cook, stirring until fragrant, about 10 seconds.
  • Add in the bok choy; stir-fry until tender-crisp, 1 ½-2 minutes.
  • Add in the sauce; cook/stir until the sauce thickens slightly and lightly coats the bok choy, about 30 seconds.
  • Serve immediately.

Nutrition Facts : Calories 68, Fat 4.3, SaturatedFat 0.6, Sodium 137.8, Carbohydrate 4.1, Fiber 1.2, Sugar 1.4, Protein 2.3

MIGHTYRO'S BOK CHOY-LEEK-NOODLE STIR FRY



Mightyro's Bok Choy-Leek-Noodle Stir Fry image

Using veggies going bad. I wanted a vegetable with an Asian flair, so I came up with this concoction.

Provided by mightyro_cooking4u

Categories     Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

3 bok choy, ribs sliced
1 leek, sliced
1 (3 ounce) ramen noodles, discard seasoning pack
1/2 cup stir-fry sauce (NOTE -- used "Kittencal's Chinese Stir Fry Sauce-inch .)
2 tablespoons oil (use more if needed)
1/2 cup water

Steps:

  • .Heat oil in wok or fry pan. Stir fry white parts of bok choy and leeks until almost tender.Add water and noodles. Cook until noodles are almost tender. Add green parts of boy choy and stir fry sauce. Cook until sauce is thicken. If it gets to thick, add a small bit of water to loosen up.

BABY BOK CHOY



Baby Bok Choy image

Provided by Ming Tsai

Categories     Garlic     Vegetable     Side     Sauté     Vegetarian     Fall     Bok Choy     Sugar Conscious     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 20 servings

Number Of Ingredients 7

3 tablespoons canola oil
3 tablespoons garlic, minced (about 8 to 9 cloves)
1 tablespoon ginger, minced (from 1/2-inch knob)
8 scallions, trimmed and thinly sliced, white & green parts separated
20 heads baby bok choy, bruised or withered outer leaves removed if necessary, halved lengthwise, and bottoms trimmed but left intact
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Steps:

  • In wok or large sauté pan over moderately high heat, heat 1 tablespoon oil until hot but not smoking. Add 1/3 of garlic, 1/3 of ginger, and 1/3 of white parts of scallions and sauté until fragrant, about 1 minute. Add 1/3 of bok choy and sear until tips have wilted and stalks are crisp-tender, about 3 minutes. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper, then transfer to large serving dish and cover with foil to keep warm.
  • Repeat process 2 more times for a total of 3 batches. Garnish with green parts of scallions and serve immediately.

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