Bok Choy And Bacon Pasta Recipes

BACON-Y BOK CHOY

Steps:

• Fry bacon in a large skillet over medium heat until crispy. Remove bacon and drain the fat, reserving one tablespoon of the grease in the skillet. Add the olive oil, onion, red pepper flakes and garlic. Cook and stir over medium heat until the onions are starting to be tender.
• Add the bok choy, and place a lid on the pan. Let cook for 3 to 5 minutes. Remove the lid; cook and stir until the bok choy is tender but still crunchy, about 2 minutes. Stir in the bacon, and season with salt. Serve piping hot!

BOK CHOY AND BACON PASTA

Steps:

• Combine bok choy and salt in a bowl and rub leaves with salt.
• Melt 1 1/2 ounces butter in a pot over medium heat. Add bacon and garlic and cook until garlic has softened and bacon is crisp, about 3 minutes. Add bok choy, cover pot, and cook until leaves have softened, about 3 minutes. Add water, cover, and simmer for 20 minutes. Season with basil and remaining butter.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and keep warm.
• Drain half the liquid from the pot with the bok choy and transfer remaining contents to a skillet over medium-high heat. Season with pepper and add milk. Mix in cooked fettuccine. Cook and stir for 1 minute.

BOK CHOY STIR-FRY WITH CANADIAN BACON

Steps:

• Combine the soy sauce, Sriracha and sugar in a bowl; set aside. Meanwhile, heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the Canadian bacon; cook, stirring, until crisp and browned around the edges, about 4 minutes. Transfer to a bowl.
• Add 1 more tablespoon vegetable oil to the skillet, then add the mushrooms and 1/4 teaspoon salt. Cook, stirring occasionally, until the mushrooms start browning, 4 minutes. Add the remaining 2 tablespoons vegetable oil, the bell pepper and red onion and cook, stirring occasionally, until the pepper is crisp-tender, about 3 minutes.
• Add the garlic, bok choy and 1/4 teaspoon salt and cook, stirring, until the bok choy is just wilted, about 2 minutes. Return the Canadian bacon to the skillet, add the soy sauce mixture and stir to combine. Serve over brown rice.

BASIL INFUSED FETTUCCINE WITH BOK CHOY AND CRAB MEAT SAUCE

Steps:

• Preheat oven to 400 degrees F.
• To make the fettuccine, put flour on a cutting board, making a well in the center of the flour. Put the eggs, water, salt, basil, and 1 teaspoon oil in the well. Slowly incorporate flour to well until you have a sticky ball of dough. Add more flour, if necessary. Start the kneading process by using the balls of your hands-working the dough until all ingredients are mixed well and dough is dry to the touch.
• Divide the pasta in 4 pieces, flatten each piece about 3 by 2 inches, or a thumb nail thickness. Set the pasta machine on the highest setting and put the dough through the machine 3 times a setting until you get to the second to lowest setting at which time you will put the fettuccine cutter on the pasta machine. Run your sheets through the cutter, making fettuccine. Place the cut fettuccine on a well-floured sheet and let it chill in the refrigerator.
• To make the braised bok choy, in a heat resistant pan, put the bok choy, 2 tablespoons of olive oil, salt and freshly ground black pepper, to taste. Cover with tin foil and put in the oven for 30 minutes.
• To make the sauce, start with a deep saute pan on mid-high heat. Add 3 tablespoons of olive oil, green tomatoes, and bacon ¿ saute until bacon is brown along with the garlic. Add the white wine and stir. Meanwhile, have a large pot of well-salted water on the boil, and cook the pasta for 2 minutes. Next add the braised bok choy, crabmeat, and pasta to the bacon and tomato mixture. Stir in fresh arugala and plate. If pasta seems dry, add a drizzle of olive oil.

BACON-Y BOK CHOY

Steps:

• Fry bacon in a large skillet over medium heat until crispy. Remove bacon and drain the fat, reserving one tablespoon of the grease in the skillet. Add the olive oil, onion, red pepper flakes and garlic. Cook and stir over medium heat until the onions are starting to be tender.
• Add the bok choy, and place a lid on the pan. Let cook for 3 to 5 minutes. Remove the lid; cook and stir until the bok choy is tender but still crunchy, about 2 minutes. Stir in the bacon, and season with salt. Serve piping hot!

BOK CHOY WITH HOT BACON SAUCE

Steps:

• Fry bacon in a large pan over medium high heat. Remove from pan, crumble and drain grease from pan.
• Combine sugar, vinegar, Worcestershire sauce, chili sauce and bacon in the same pan and simmer for about 5 minutes.
• Heat oil in a wok or large skillet.
• Add bok choy and stir-fry until crisp-tender. (To save calories, you may omit this step and steam the bok choy.).
• Spoon warm sauce over it when ready to serve.