Bok Choi With Peanuts And Cilantro Recipes

BABY BOK CHOY WITH THAI PEANUT SAUCE

Steps:

• Whisk peanut butter, soy sauce, water, Sriracha, lime juice, ginger, and garlic together for sauce and set aside so flavors can mix.
• Heat oil in a large, nonstick saute pan over medium-high heat. Sear the bok choy, cut-sides down, until they are starting to brown, 3 to 4 minutes. Flip them over and continue to cook until browned, 2 to 3 minutes more. Season with salt and pepper.
• Place bok choy on a plate. Drizzle with the sauce and sprinkle with peanuts and cilantro.

HOT-AND-SOUR PEANUTTY NOODLES WITH BOK CHOY

Steps:

• Cook pasta as directed on package with 2 teaspoons salt until just tender. Drain and rinse pasta with cool water. In a large nonstick skillet, heat canola oil over medium-high heat. Cook shallot and ginger, stirring, until just brown, 1 minute. Add bok choy stems, bell pepper and remaining 1/4 teaspoon salt. Cook, stirring frequently, until peppers are crisp-tender, 1 to 2 minutes. Transfer contents of skillet to a plate. To same skillet, add bok choy leaves, stock, soy sauce, sesame oil and vinegar. Cook, stirring, until leaves are soft and bright green, 1 to 2 minutes. Add bell pepper mixture, pasta, peanuts and pepper flakes to pan. Toss to combine; serve.

BABY BOK CHOY WITH PEANUT BUTTER NOODLES

Steps:

• Prepare peanut sauce by whisking the first 7 ingredients together (or putting in a jar and shaking).
• Put the pasta on to boil.
• While pasta is cooking, chop your veggies. I prefer them kind of matchstick or julienned.
• Heat the oil in a large skillet.
• Saute onion and garlic. Be careful not to burn them!
• Add bok choy and carrots to the pan and sauté just until the greens wilt.
• Drain the pasta and add it to the pan. Toss with the veggies.
• Pour the peanut sauce over everything and carefully toss.
• Eat hot or at room temperature.
• If you want to get fancy, garnish with chopped peanuts, cilantro, or sesame seeds.

THAI LIME CHICKEN WITH BOK CHOY

Steps:

• Heat oil in large frying pan; cook chicken in batches until cooked through.
• Meanwhile place fish sauce, lime juice (and zest), sugar, garlic and chilli in a screw-top jar and shake well.
• Boil, steam or microwave bok choy until tender; drain.
• Add lime slices to same frying pan and cook until both sides are browned.
• Divide chicken among service plates.
• The original recipe states to spoon the dressing over the chicken, and top with the onion and cilantro. I prefer to add the dressing and half the onion and cilantro to the pan and deglaze the pan for a minute or two, then spoon it onto the chicken, topping with the remainder of the onion and cilantro.
• Serve with bok choy, lime slices and jasmine rice.