Bok Choy Recipes Easy

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THE BEST BOK CHOY RECIPE (GARLIC & GINGER)



The BEST Bok Choy Recipe (Garlic & Ginger) image

A quick bok choy stir-fry with garlic and ginger. In less than 10 minutes you'll have a tasty side dish that's full of nutrients and anti-inflammatory health benefits.

Provided by Lisa Bryan

Categories     Side Dish

Time 15m

Number Of Ingredients 6

2 tbsp avocado oil
4 baby bok choy (sliced in half)
1 tsp minced ginger
2 garlic cloves (minced)
2 tbsp water
salt and pepper

Steps:

  • Heat the avocado oil in a wok or sauté pan on medium.
  • Add the minced ginger and minced garlic and stir for 30 seconds.
  • Add the bok choy and use tongs to turn and stir fry the bok choy in the garlic and ginger for 2 minutes.
  • Pour two tablespoons of water into the pan, cover and let cook for 2 minutes more.
  • Turn off the heat, add salt and pepper and serve.

Nutrition Facts : Calories 79 kcal, Carbohydrate 2 g, Protein 1 g, Fat 7 g, Sodium 74 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

EASY BOK CHOY



Easy Bok Choy image

There's no better way to enjoy the crisp delicate taste of bok choy. This basic stir-fry can be served as is, or you can add meat or tofu to make it more substantial. Quick and easy, this is one of my favorite ways to load up on leafy greens. Serve with fluffy white rice, or over noodles in soup.

Provided by Frantic Cook

Categories     Side Dish     Vegetables

Time 20m

Yield 4

Number Of Ingredients 4

1 tablespoon vegetable oil
2 cloves garlic, crushed and chopped
8 heads baby bok choy, trimmed and cut into bite-size pieces
salt to taste

Steps:

  • Heat the oil in a large skillet or wok over medium heat, and cook the garlic in the hot oil until fragrant, 1 to 2 minutes.
  • Mix in the bok choy, and cook and stir until the green parts of the leaves turn bright green and the stalks become slightly translucent, 5 to 8 minutes. Sprinkle with salt to serve.

Nutrition Facts : Calories 150.4 calories, Carbohydrate 20.3 g, Fat 5.2 g, Fiber 9.1 g, Protein 13.7 g, SaturatedFat 0.8 g, Sodium 629.2 mg, Sugar 10.7 g

EASY GARLIC ROASTED BOK CHOY RECIPE



Easy Garlic Roasted Bok Choy Recipe image

A super easy oven roasted bok choy recipe, made even better with roasted garlic! It makes a naturally low carb, gluten-free, keto, paleo and healthy side dish.

Provided by Maya Krampf

Categories     Side Dish

Time 30m

Number Of Ingredients 5

1 large head Bok choy
1/4 cup Avocado oil
1 tsp Sea salt
1/2 tsp Black pepper
4 cloves Garlic ((minced))

Steps:

  • Preheat the oven to 425 degrees F (218 degrees C).
  • Cut the bok choy into fourths or eighths lengthwise (depending on how thick and leafy it is - see post above.)
  • Arrange the bok choy in a single layer on a large baking sheet, cut side down. Drizzle with 2 tbsp avocado oil. Sprinkle with half of the salt and pepper. Repeat oil, salt and pepper on the other side.
  • Flip back over, so that the cut side is up. Spread the minced garlic all over the bok choy with your hands.
  • Roast the bok choy in the oven for 10 minutes on the lower rack. Rotate the pan and roast for about 10 more minutes, until the leaves start to get lightly charred.

Nutrition Facts : Calories 152 kcal, Carbohydrate 5 g, Protein 3 g, Fat 14 g, Sodium 581 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

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.

10 MINUTE LEMON GARLIC SAUTEED BOK CHOY



10 Minute Lemon Garlic Sauteed Bok Choy image

Boy choy is a nutritious vegetable and an excellent source of vitamin C and vitamin A. It tastes mild and when cooked correctly has a light crunch at the bottom with wilted greens on top. When making the recipe below, it's important not to burn the garlic. I love this when the garlic is well toasted, but if the garlic turns very dark brown, it will taste bitter. Another thing to note is that even when you have removed the bok choy from the pan, it continues to wilt and soften. So if you notice the garlic browning too much, it's okay to transfer everything out of the pan a minute early.

Provided by Adam and Joanne Gallagher

Categories     Side Dish

Time 10m

Yield Makes approximately 4 servings

Number Of Ingredients 6

1 pound baby bok choy
1 1/2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
Pinch crushed red pepper flakes
Sea salt
Half of a lemon, cut into wedges

Steps:

  • Remove any discolored outer stalks of the bok choy and discard them (or save for stock later). Place the bok choy into a colander and rinse with cool water, rubbing any grit or dirt from between the leaves. Trim the ends then slice each bok choy in half lengthwise. Or if they are large, cut into quarters. Pat dry.
  • Add the oil, garlic and red pepper flakes to a wide room-temperature skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown.
  • Toss in the boy choy and spread into one layer. Sprinkle with about 1/4 teaspoon of salt then cook, without stirring, until the bottom is starting to turn brown, about 2 minutes.
  • Flip then cook another 2 minutes or until the green leaves have wilted and the white bottoms are beginning to soften, but still have some crunch.
  • Transfer to a platter then squeeze 2 lemon wedges on top. A teaspoon or so of olive oil is nice, too. Serve with more lemon wedges on the side.

Nutrition Facts : Calories 60, Protein 1 g, Carbohydrate 4 g, Fiber 1 g, Sugar 1 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 0 mg

EASY ROASTED BOK CHOY RECIPE



Easy Roasted Bok Choy Recipe image

This tender crisp roasted bok choy recipe makes an easy and healthy 12 minute, low calorie side dish. Amp up the flavor with a drizzle of balsamic reduction and sprinkle of sesame seeds.

Provided by Cheryl

Categories     Side Dish

Time 12m

Number Of Ingredients 10

1 pound baby or sprout bok choy ((about 14 pieces))
1/2 pound broccoli ((1/2 head))
2 tablespoon olive oil ((or vegetable oil))
1/4 teaspoon garlic powder ((or 1 clove finely minced))
1/4 teaspoon salt
1/4 teaspoon pepper
optional: 1/2 tsp red chili flakes or red pepper flakes
drizzle Balsamic reduction (bottled), Note 1
1 tablespoon or more, toasted sesame seeds, Note 2
optional: 1 teaspoon lemon zest or a squeeze of lemon juice. Note 3

Steps:

  • Heat oven to 450F/232C. Line a large baking sheet with foil and spray with cooking spray/oil. Parchment paper is fine too if it can withstand a very high heat.
  • PREPARE BOK CHOY AND BROCCOLI: Cut 1/2 inch/1.27 cm off white bult ends of boy choy. Separate stems (or cut baby bok choy in half lengthwise if using regular bok choy). Tear off any partial leaves that are wilted or brown. If adding broccoli, cut stems off and cut florets in half or into smaller pieces.
  • MIX WITH SEASONINGS: Lay bok choy and broccoli in a single layer on pan. Drizzle with oil. Sprinkle with garlic powder, salt and pepper and red pepper flakes (if using). Toss with hands to coat veggies evenly and spread out in single layer.
  • ROAST, DRIZZLE AND SERVE: Roast for 6 minutes or until slightly browning. If you prefer more char or caramelization, continue roasting another 4-5 minutes, but vegetables will be softer. Remove from oven. Transfer to platter. Drizzle with balsamic reduction and sprinkle with toasted sesame seeds. Garnish with lemon juice or zest if desired.

Nutrition Facts : Calories 150 kcal, Carbohydrate 11 g, Protein 4 g, Fat 11 g, SaturatedFat 2 g, Sodium 318 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

QUICK AND EASY BOK CHOY



Quick and Easy Bok Choy image

Found the recipe in Everyday Food with the Salmon with Wasabi Sauce. Easy, quick and delicious! I fixed Tiger Jo's recipe for Asian Salmon #103469 with the Bok Choy which made a wonderful dinner.

Provided by mama smurf

Categories     Vegetable

Time 5m

Yield 3-4 serving(s)

Number Of Ingredients 3

1/2 cup mirin
1 tablespoon soy sauce
3 heads baby bok choy (1/4lbs total)

Steps:

  • In a large nonstick skillet, heat mirin and soy sauce til boiling over medium-high heat. Slice the bok choy in half and add to the skillet. Salt and pepper (go lightly on the salt because of the soy -- I didn't add any) and cook 3-5 minutes or when pierced with a fork it is tender.

Nutrition Facts : Calories 28.1, Fat 0.1, Sodium 603.2, Carbohydrate 3.6, Fiber 0.5, Sugar 1.2, Protein 1.4

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