Baby Bok Choy Sauté With Mushrooms Recipes

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SAUTéED BABY BOK CHOY



Sautéed Baby Bok Choy image

A perfect side dish for chicken adobo, the national dish of the Philippines, or any other meat dish.

Provided by Sam Sifton

Categories     easy, quick, weekday, side dish

Time 15m

Yield Serves 4

Number Of Ingredients 8

2 tablespoons neutral cooking oil, like canola
2 garlic cloves, peeled and minced
1 ½-inch piece ginger root, peeled and minced
¼ teaspoon red-pepper flakes, or to taste
4 bunches of baby bok choy, approximately 1½ pounds, cleaned, with the ends trimmed
1 tablespoon soy sauce
1 tablespoon chicken stock or water
Toasted sesame oil for drizzling

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.

Nutrition Facts : @context http, Calories 83, UnsaturatedFat 7 grams, Carbohydrate 4 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 233 milligrams, Sugar 1 gram, TransFat 0 grams

CHINESE-STYLE BABY BOK CHOY WITH MUSHROOM SAUCE



Chinese-Style Baby Bok Choy with Mushroom Sauce image

This is a delicious dish. It is an authentic Chinese recipe that I use for my cooking. Baby bok choy and mushroom are the two main ingredients.

Provided by Jade Blue

Categories     Side Dish     Vegetables

Time 35m

Yield 8

Number Of Ingredients 12

2 tablespoons oyster sauce
1 tablespoon soy sauce
2 teaspoons brown sugar
1 teaspoon potato starch
1 tablespoon water
2 pinches salt
¼ teaspoon vegetable oil
4 heads baby bok choy
3 tablespoons olive oil
2 tablespoons minced green onion
1 tablespoon minced garlic
1 (8 ounce) package sliced portobello mushrooms

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.

Nutrition Facts : Calories 69 calories, Carbohydrate 4.7 g, Fat 5.4 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 0.7 g, Sodium 175.2 mg, Sugar 2.3 g

SAUTEED BOK CHOY WITH MUSHROOMS



Sauteed Bok Choy With Mushrooms image

Make and share this Sauteed Bok Choy With Mushrooms recipe from Food.com.

Provided by EmilyStrikesAgain

Categories     One Dish Meal

Time 23m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs bok choy
2 tablespoons vegetable oil
3 green onions, chopped
1 cup sliced fresh mushrooms
2 garlic cloves, crushed
1 teaspoon crushed red pepper flakes
3/4 teaspoon salt
fresh ground black pepper
3 tablespoons coconut milk or 3 tablespoons vegetable broth

Steps:

  • Cut off the base of the bok choy stalks; discard. Separate the stalks and leaves. If the stems of the bok choy leaves are large, chop finely. Wash the leaves and stalks; drain in a colander.
  • Heat the oil in a large skillet or saucepan over medium-low heat. Stir in the green onions, mushrooms, garlic, crushed red pepper, salt and black pepper; cook, stirring often, 5 minutes. Stir in the bok choy and coconut milk; cook, stirring until the leaves are tender and stalks are still crunchy, 3-6 minutes.

BABY BOK CHOY SAUTé WITH MUSHROOMS



Baby Bok Choy Sauté With Mushrooms image

This recipe is very easy to put together, takes very little time and is healthy dish even children will enjoy. I like the chicken broth but for vegan the vegetarian broth will work

Provided by dedemax11

Categories     Vegetable

Time 10m

Yield 2 serving(s)

Number Of Ingredients 6

1/2 cup chopped mushroom
1 tablespoon olive oil
1 lb baby bok choy, cut into bit-size pieces
2 garlic cloves, minced
1/4 cup chicken broth or 1/4 cup vegetable broth
1/8 teaspoon pepper

Steps:

  • Sauté mushrooms in olive oil over medium heat; cook until the sweat and turn light brown, 3 to 4 minutes.
  • Add bok choy and stir-fry until tender-crisp, 2 to 3 minutes.
  • Add garlic, cook for about 1 minute or until you start to smell the garlic.
  • Add broth and pepper.
  • Sauté until most of the broth has evaporated.

Nutrition Facts : Calories 102.6, Fat 7.5, SaturatedFat 1.1, Sodium 244.5, Carbohydrate 6.7, Fiber 2.5, Sugar 3.1, Protein 4.8

SAUTéED BOK CHOY AND MUSHROOM RECIPE



Sautéed Bok choy and mushroom recipe image

Sin-free bok choy and shitake stirfry cooked with chicken stock, ginger and shallots.

Provided by Joy Cadwising

Categories     Side Dish

Time 15m

Number Of Ingredients 10

1 tablespoon Vegetable oil
1 tablespoon Ginger, minced
1 large Shallot, thinly sliced
1/2 teaspoon Chilli flakes
1/2 pound Shitake mushroom
1 1/2 pounds Baby bok choy, cleaned with the ends trimmed
1/2 cup Chicken stock or vegetable stock or mushroom stock
1/2 teaspoon Salt
1/4 teaspoon White pepper
1 1/2 teaspoons Potato starch or corn starch plus 2 tablespoons water

Steps:

  • In a wok or large sauté pan, add the oil, ginger, shallots, chilli flakes and shitake mushroom over medium heat and cook until it shimmer, stirring constantly until fragrant, about 2 minutes.
  • Increase the heat to medium-high. Add the bok choy and stir carefully to combine with the mushroom. Add the chicken stock, salt and pepper. Put the lid on and cook for another three minutes.
  • Remove the lid, stir in the thickener (if using) and continue cooking to evaporate some of the liquid and the stalks are soft to the touch. Approximately 3-4 minutes.
  • Drizzle the sesame oil and remove to a warm platter.

Nutrition Facts : Calories 48 kcal, Carbohydrate 9 g, Protein 3 g, Fat 1 g, Sodium 411 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

STIR-FRIED BABY BOK CHOY WITH SHIITAKE MUSHROOMS



Stir-fried Baby Bok Choy with Shiitake Mushrooms image

Provided by Food Network

Time 36m

Yield 4 servings

Number Of Ingredients 6

1/4 cup dried shiitake mushrooms
1 1/2 pounds bok choy, trimmed
1/4 cup peanut oil
3 cloves garlic, minced, optional
1 cup fresh shiitake mushrooms, cleaned, trimmed and sliced
1/2 to 3/4 cup commercial oyster sauce

Steps:

  • Soak shiitakes in 1 cup very hot water until tender, about 15 minutes. Drain, reserving liquid. Trim mushrooms and chop. Separate leaves and stems of bok choy; cut stems into 2-inch lengths and slice leaves into ribbons.
  • Heat 2 tablespoons oil in a wok or large skillet over high heat. When oil is hot, add bok choy stems, garlic, if using, reconstituted mushrooms, and about 1/4 cup reserved mushroom water.
  • Cook, stirring frequently, until stems are crisp-tender, about 4 minutes.
  • Meanwhile, in a small skillet heat remaining 2 tablespoons oil; saute fresh shiitake mushrooms over medium-high heat. Continue cooking until they begin to brown and crisp on edges.
  • Into the large skillet or wok, add bok choy leaves and oyster sauce and toss vegetables gently to combine; continue cooking until greens wilt, about 2 more minutes. Serve immediately, topped with crisp mushrooms.

STIR-FRIED BABY BOK CHOY WITH SHIITAKE MUSHROOMS



Stir-Fried Baby Bok Choy with Shiitake Mushrooms image

Categories     Salad     Mushroom     Healthy     Bok Choy

Yield serves 6

Number Of Ingredients 12

4 heads baby bok choy
2 tablespoons light sesame oil
2 scallions, white parts only, thinly sliced
2 tablespoons minced fresh ginger
2 cloves garlic, minced
1/2 pound shiitake mushrooms, stemmed and sliced 1/4 inch thick
Sea salt
2 tablespoons water
1 tablespoon tamari
1 tablespoon freshly squeezed lime juice
1 1/2 teaspoons toasted sesame oil
1 tablespoon toasted sesame seeds

Steps:

  • Trim the bases off the bok choy and discard. Trim the leaves from the stems and cut both crosswise into bite-size pieces, keeping the stems and leaves separate.
  • Heat the light sesame oil in a sauté pan over medium heat, then add the scallions, ginger, garlic, shiitake mushrooms, and a pinch of salt and sauté for 30 seconds. Add the water, tamari, and the bok choy stems and sauté for 2 minutes. Add the bok choy leaves, lime juice, toasted sesame oil, and a pinch of salt and sauté until the bok choy is just wilted, about 2 minutes. Taste and add another squeeze of lime if you like. Sprinkle with the toasted sesame seeds and serve immediately.
  • rebecca's notes
  • To toast seeds or nuts, preheat the oven or toaster oven to 350°F and line a baking sheet with parchment paper.
  • Spread the seeds or nuts in an even layer on the prepared pan and toast until aromatic and slightly browned, 5 to 7 minutes. Check frequently, as they can burn easily.
  • storage
  • Store in a covered container in the refrigerator for 3 days.
  • nutrition information
  • (per serving)
  • Calories: 150
  • Total Fat: 7.8g (1g saturated, 2.6g monounsaturated)
  • Carbohydrates: 16g
  • Protein: 10g
  • Fiber: 6g
  • Sodium: 585mg
  • WHO KNEW? 'Shroom Sagacity
  • Mushrooms, long a staple of healthy eating in Asian diets, are a bit of a yin-yang affair. They can have powerful anticancer effects, but they must be properly prepared. Integrative oncologist Donald Abrams notes that "people are often not aware that white button mushrooms, their brown cousins, the cremini, and their giant cousins, the portobello, really need to be cooked. Putting sliced white button mushrooms in a salad is really something we should avoid, because they may in fact contain hydrazine, a cancer-causing compound that's neutralized when it's cooked." Abrams adds that he loves shiitake and maitake mushrooms for his patients, as both are good immune enhancers.

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

SAUTEED BABY BOK CHOY



Sauteed Baby Bok Choy image

Large bok choy can also be used: Just trim the stem ends and cut the heads into 2-inch pieces. Try serving alongside our Soy-Honey-Glazed Arctic Char.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables     Bok Choy Recipes

Time 15m

Number Of Ingredients 5

2 teaspoons safflower oil
1 teaspoon minced garlic
2 teaspoons minced ginger (from a 1-inch piece)
12 ounces baby bok choy (about 6 small heads), halved lengthwise, then thoroughly washed and drained
1 tablespoon low-sodium soy sauce, plus more for serving

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.

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