Balsamic Vinegar And Ginger Bok Choy Recipes
BALSAMIC VINEGAR AND GINGER BOK CHOY
This is a great vegetable to serve hot. Even those who turn up their noses at trying new things clean their plate!
Provided by Kara Rhodes Murphy
Categories Side Dish Vegetables
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Separate the leaves from the stems of the bok choy. Cut the stems into bite-sized chunks and shred the leaves.
- Heat the olive oil in large skillet over medium heat.
- Cook the bok choy stems in the oil until slightly tender, about 3 minutes; add the water and leaves and cook until the water evaporates, about 10 minutes more. Stir in the capers, garlic, and ginger; cook and stir 1 minute more. Sprinkle the vinegar and lemon juice over the bok choy and remove from heat; serve immediately.
Nutrition Facts : Calories 110.8 calories, Carbohydrate 4.1 g, Fat 10.4 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 1.4 g, Sodium 195.3 mg, Sugar 2.4 g
STIR-FRIED BOK CHOY WITH GINGER AND GARLIC
For a quick-fix side, whip up Robin Miller's recipe for Stir-Fried Bok Choy with Ginger and Garlic from Food Network in just five minutes.
Provided by Robin Miller : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 6
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.
BALSAMIC VINEGAR AND GINGER BOK CHOY
This is a great vegetable to serve hot. Even those who turn up their noses at trying new things clean their plate!
Provided by Kara Rhodes Murphy
Categories Vegetable Side Dishes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Separate the leaves from the stems of the bok choy. Cut the stems into bite-sized chunks and shred the leaves.
- Heat the olive oil in large skillet over medium heat.
- Cook the bok choy stems in the oil until slightly tender, about 3 minutes; add the water and leaves and cook until the water evaporates, about 10 minutes more. Stir in the capers, garlic, and ginger; cook and stir 1 minute more. Sprinkle the vinegar and lemon juice over the bok choy and remove from heat; serve immediately.
Nutrition Facts : Calories 110.8 calories, Carbohydrate 4.1 g, Fat 10.4 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 1.4 g, Sodium 195.3 mg, Sugar 2.4 g
SOY BALSAMIC GINGER SAUCE
This is excellent on a number of things. It is recommended as a sauce for steamed baby bok choy (also known as pak choi) in the 1997 edition of The Joy of Cooking. It is indeed delicious on bok choy, but it is so good that it is a shame you'd only find it if looking for recipes for baby bok choy. It is also tasty with broccoli or other green vegetables, on fish, and probably on chicken and other things I haven't tried yet.
Provided by Nose5775
Categories Sauces
Time 2m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients thoroughly.
- Spoon over baby bok choy or any other food that seems appealing.
Nutrition Facts : Calories 52, Fat 0.1, Sodium 2019.1, Carbohydrate 8, Fiber 0.3, Sugar 5.4, Protein 4
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