Baby Bok Choy Authentic Chinese Recipes

BABY BOK CHOY WITH OYSTER SAUCE

Steps:

• Combine soy sauce, oyster sauce, sugar and rice vinegar in a bowl and set aside.
• Heat oil in a skillet or wok set over high heat. When it shimmers, add garlic, then bok choy, and stir-fry for 2 minutes. Add 2 to 3 tablespoons water to the skillet or wok, then cover it and allow to cook for 2 to 3 minutes more, until bok choy has softened nicely at its base.
• Remove bok choy from the skillet or wok and place it on a warmed platter. Drizzle the reserved sauce over the greens and serve.

CHINESE-STYLE BABY BOK CHOY WITH MUSHROOM SAUCE

Steps:

• In a bowl, mix together the oyster sauce, soy sauce, and brown sugar until the sugar has dissolved. Mix the potato starch and water in a small bowl, and stir it into the oyster sauce mixture until smooth.
• Fill a pot with water, bring to a boil, and stir in salt and vegetable oil. Place the bok choy into the boiling water, and cook until tender, shiny, and bright green, 2 to 3 minutes. Drain the bok choy, and arrange attractively on a serving platter.
• Heat the olive oil in a large skillet or wok until the oil shimmers, then toss the green onion and garlic in the hot oil until fragrant, about 20 seconds; stir in the mushrooms. Cook and stir until the mushrooms begin to shrink slightly. Sprinkle the mushrooms lightly with salt. Continue to cook the mushrooms, stirring often, until they are tender, about 5 minutes. Pour in the oyster sauce mixture, then stir until the sauce is thickened and coats the mushrooms, 30 seconds to 1 minute. Pour the thickened mushroom sauce over the bok choy; serve immediately.

BABY BOK CHOY - AUTHENTIC CHINESE RECIPE

Steps:

• Clean baby bok choy in cold water several times to get out the sand/dirt. You can slice the vegetable in half length-wise if you like.
• heat oil over medium heat in skillet. (very briefly if using sesame oil since this burns quickly).
• If you are using fresh garlic instead of garlic salt, add to oil now.
• Add baby bok choy to skillet, stirring constantly, about 1 min until leaves are coated with oil and beginning to wilt.
• Add chicken broth and cover pan.
• Simmer for 2-3 minutes. Test for doneness with a fork - if it can pierce the white thick part of the stalk without much resistance it is ready.
• Remove from heat, add garlic salt.
• When transferring to serving dish, you can move some of the broth but don't take the bottom bits since this may have residual sand.

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.

BABY BOK CHOY WITH MUSHROOMS AND TOFU

Steps:

• On paper towels, pat tofu dry on all sides.
• Cut tofu crosswise into 1/2 inch thick slices.
• On small plate, place cornstarch.
• Heat nonstick wok or large skillet over medium heat until hot.
• Add 2 tbls. oil and swirl to coat pan.
• One at a time, dip tofu slices into cornstarch to coat cut surfaces and place in wok.
• Fry until well browned on one side--about 5 minutes.
• Turn tofu slices and fry other sides until well browned.
• Transfer tofu to center of large serving platter; cover with foil and keep warm.
• Add broth and gingerroot to wok and heat to boiling.
• Add bok choy, cover and cook until tender and most of broth evaporates-about 5 minutes.
• Meanwhile, prepare Sauce (see below).
• With slotted spoon or pancake turner, remove bok choy and place, cut sides down, around rim of platter with tofu; cover and keep warm.
• Discard ginger slices and any remaining broth.
• Reheat wok over high heat until hot.
• Add remaining 1 tbls. oil and the mushrooms.
• Stir-fry mushrooms until softened-about 5 minutes.
• Restir Sauce and pour over mushrooms; cook, stirring constantly, until thickened and bubbly.
• Transfer mushrooms from Sauce and place over tofu.
• Pour Sauce over all.
• Garnish with green onion, if desired.
• Sauce: In a small bowl, combine 1/2 cup vegetable broth, 1/4 cup fish sauce, 2 tbls.soy sauce, 2 tsp.cornstarch, 2 tsp.sugar, and 2 tsp.Oriental sesame oil.

SAUTEED BABY BOK CHOY

Steps:

• Heat oil in a medium skillet over medium-high. Add garlic and ginger; cook until fragrant and golden, about 30 seconds. Add bok choy, stirring to evenly coat. Add soy sauce and 2 tablespoons water; cover and cook 2 minutes. Remove lid and continue cooking, stirring a few times, until liquid has evaporated and bok choy is tender, about 2 minutes. Season with more soy sauce, if desired, and serve.

STIR-FRIED SESAME BABY BOK CHOY

Steps:

• 1. Trim and discard the rough bottoms from the baby bok choy. Separate the leaves, rinse, and pat dry.
• 2. In a small bowl, combine the soy sauce, rice wine, and sugar. Set aside.
• 3. 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.

BABY BOK CHOY

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.

BRAISED BABY BOK CHOY

Steps:

• Heat oil in a skillet over medium-high heat until hot, but not smoking. Add bok choy and cook, turning once, until just golden, about 2 minutes. Add stock and soy sauce. Cover, reduce heat to medium, and simmer until bok choy is tender, about 5 minutes.
• Transfer to a serving platter, reserving liquid in the skillet.
• Cook liquid over medium-high heat until it is reduced by half, 1 to 2 minutes. Pour over bok choy and serve.