Baby Bok Choy With Chile Garlic And Ginger Recipes

BABY BOK CHOY WITH GINGER AND GARLIC

Steps:

• Combine soy sauce, brown sugar, corn starch, and water in a bowl. Stir well and set aside. Heat oil in a wok on medium high. Add garlic, ginger, and red pepper flakes. Cook until fragrant, about 1 minute.
• Add baby bok choy and stir fry until tender, about 4 minutes. Stir in the soy sauce mixture and cook another 1 minute.
• Toss in the green onions and sprinkle with toasted sesame seeds.

BABY BOK CHOY WITH CHILE, GARLIC, AND GINGER

Steps:

• Heat oil in a large skillet over medium-high heat. Cook jalapeno, garlic, and ginger for 1 minute.
• Add bok choy and water, and steam, tightly covered, until tender, 7 to 8 minutes. Uncover, and cook until any remaining liquid evaporates. Season with salt.

STIR-FRIED BOK CHOY WITH GINGER AND GARLIC

Steps:

• Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.

GARLIC AND GINGER GLAZED BABY BOK CHOY (SOY FREE)

Steps:

• Combine the coconut aminos, broth, vinegar, sesame oil, and date in a small bowl and set aside.
• Heat 2 tablespoons of coconut oil in a large skillet over high hight.
• Place the bok choy, cut-side down, in the skillet in a single layer. Cook without moving until lightly browned (about 2 minutes).
• Turn the bok choy and cook until lightly browned on the other side, about 1 minute.
• Remove bok choy to a plate and set aside.
• Add 1 tablespoon coconut oil, garlic, and ginger to pan and cook for just a few seconds, then add the coconut aminos mixture and simmer for about 30-60 seconds or until thickened.
• Return bok choy to the pan and cook, turning once, until glazed with the sauce, about 1 minute.
• Sprinkle with the sesame seeds, if using, and serve immediately.

BABY BOK CHOY WITH CHILE AND GARLIC

Steps:

• In a large skillet, heat vegetable oil over medium-high. Add garlic and stir until fragrant, 10 seconds. Add baby bok choy and cook, stirring frequently, until leaves are wilted and stems are crisp-tender, about 4 minutes. Add red-pepper flakes and sesame oil. Season to taste with soy sauce and toss to combine.

QUICK BABY BOK CHOY WITH GARLIC

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.

BABY BOK CHOY WITH GARLIC

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.

BABY BOK CHOY SOUP WITH GARLIC AND GINGER

Steps:

• In a large pot over medium heat, add oil, garlic and shallots. Cook for 3-4 minutes, until onions are translucent and garlic is fragrant.
• Add broth, soy sauce, ginger and shiitake mushrooms and bring to a boil. Lower heat to low, cover and simmer for 20 minutes.
• Add bok choy and cook for 5 minutes, until tender. Turn the heat to very low and cover.
• Meanwhile, bring another pot of water to boil and turn the heat off. Add rice noodles, cover and let sit for a few minutes until they have softened. There should be instructions on the package - the average soaking time is around 6-7 minutes.
• Drain and divide noodles among two bowls.
• Add broth and baby bok choy to the noodles and top with a little sambal oelek (about 1/4-1/2 teaspoon - a little goes a long way, it's very hot!)
• Serve.

BABY BOK CHOY AND GARLIC IN SWEET CHILI SAUCE

Steps:

• Heat a large sauté pan over medium-high heat. Add oil, garlic and ginger. Cook until fragrant but not brown, about 2 minutes, stirring frequently.
• Add bok choy leaves and cook until leaves are wilted but stems are still crunchy, stirring occasionally, about 5 minutes.
• Add sweet chili sauce, stir and let cook for another 2 to 3 minutes, tossing to coat all leaves. Taste and adjust seasoning with salt and pepper. Serve immediately and spoon leftover sauce in pan over bok choy.