Bok Choy Delight Recipes

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BOK CHOY WITH VEGETABLES AND GARLIC SAUCE



Bok Choy with Vegetables and Garlic Sauce image

A wonderful vegetable dish with lots of garlic, bok choy, bell pepper, and carrots. You can serve it as a side or as a main over rice.

Provided by Janet Mitchell

Categories     Everyday Cooking     Vegan

Time 35m

Yield 4

Number Of Ingredients 11

2 teaspoons peanut oil
10 cloves garlic, crushed
1 tablespoon minced fresh ginger root
¼ cup vegetable broth
¼ cup water
1 red bell pepper, cubed
2 carrots, chopped
4 cups sliced bok choy
1 teaspoon white sugar
salt to taste
2 teaspoons sesame oil

Steps:

  • Heat peanut oil in a large nonstick skillet over medium-low heat. Cook garlic and ginger until fragrant, about 1 minute. Add vegetable broth and water. Cover and cook until garlic and ginger are very soft, about 7 minutes. Stir in bell pepper and carrots and cook for 1 minute. Add bok choy and toss until well coated with liquid. Season with sugar and salt and cook until tender, about 4 minutes more. Drizzle with sesame oil.

Nutrition Facts : Calories 78.8 calories, Carbohydrate 7.4 g, Fat 5.1 g, Fiber 1.5 g, Protein 1.9 g, SaturatedFat 0.8 g, Sodium 116.1 mg, Sugar 3.3 g

YUMMY BOK CHOY SALAD



Yummy Bok Choy Salad image

This is hands down the best salad that I've ever had. It is definitely a family favourite, and I urge you to just give this one a try. You would think that raw baby bok choy would give this salad a bitter taste, but the dressing makes all the difference.

Provided by SYS1

Categories     Salad     Green Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 8

½ cup olive oil
¼ cup white vinegar
⅓ cup white sugar
3 tablespoons soy sauce
2 bunches baby bok choy, cleaned and sliced
1 bunch green onions, chopped
⅛ cup slivered almonds, toasted
½ (6 ounce) package chow mein noodles

Steps:

  • In a glass jar with a lid, mix together olive oil, white vinegar, sugar, and soy sauce. Close the lid, and shake until well mixed.
  • Combine the bok choy, green onions, almonds, and chow mein noodles in a salad bowl. Toss with dressing, and serve.

Nutrition Facts : Calories 458 calories, Carbohydrate 35.9 g, Fat 33.5 g, Fiber 3.7 g, Protein 6.4 g, SaturatedFat 4.8 g, Sodium 867.6 mg, Sugar 18.7 g

CUMIN BOK CHOY STEW



Cumin Bok Choy Stew image

Bok choy is one of the popular leafy-vegetables very low in calories. Nonetheless, it is very rich source of many vital phyto-nutrients, vitamins, minerals and health-benefiting anti-oxidants.100 g of bok choy contains just 13 calories. It is one of the recommended vegetables in the zero calorie or negative calorie category of foods which when eaten would add no extra weight to the body but in-turn facilitate calorie burns and reduction of weight. Unlike the stir-fried methods ,this Cumin bokchoy delight which is the method of partly boiled ,keeps the Ascorbic acid(VIt.c) and other Anti-oxidant phytochemicals as intact as possible.moreover the herbs used in the preparation makes it the best detoxifyng dish.

Provided by madhus recipes 4 he

Categories     Stew

Time 30m

Yield 2 serving(s)

Number Of Ingredients 14

3 cups chopped fresh bok choy
1/2 cup thinly sliced onion
2 tablespoons extra virgin olive oil
1/2 tablespoon cumin seed
1/2 tablespoon minced fresh ginger
3 garlic cloves, minced
2 cups water
1 tablespoon split polished green gram
1/2 tablespoon chili flakes
1/2 tablespoon thyme
1/2 tablespoon parsley
1/2 tablespoon basil
1 pinch saffron
1/2 tablespoon salt

Steps:

  • 1.Heat olive oil in a skillet over medium heat. Add garlic ,green gram, cumin and ginger subsequently.
  • 2.as the cumin pops out add onions and fry till it turns into brown colour.
  • 3.add water along with the bokchoy.simultaneously add salt as well.
  • 4.boil for 5 minutes ,if the stalks are not boiled, keep it still on the medium flame for another 2 or three minutes.
  • 5.add saffron powder and put of the flame.add r chilly flakes, parsley,basil and thyme and stir well .when it is still hot.

Nutrition Facts : Calories 169.3, Fat 14.4, SaturatedFat 2, Sodium 1858.6, Carbohydrate 9.7, Fiber 2.8, Sugar 3.2, Protein 2.9

WEIGHT WATCHERS STIR FRIED CHINESE VEGETABLES



Weight Watchers Stir Fried Chinese Vegetables image

This homemade version of the Chinese restaurant classic, Buddha's Delight, is a nutrient powerhouse. Serve it over brown rice (3/4 cup cooked brown rice = 3 points) and you'll boost the fiber content. If you're really hungry, have 2 servings (only 1 point per serving) over brown rice = 5 total points and soooooo good! I've had this 3 times this week! Mix things up, if you like a little heat, sprinkle some red pepper flakes in the sauce before cooking; add chopped onion if you like, etc. I omitted the ginger, only because of personal preference.

Provided by xpnsve

Categories     Greens

Time 12m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup chicken broth
1 tablespoon reduced sodium soy sauce
2 garlic cloves (minced, I use 3-4, but I LOVE garlic!!)
1 1/2 teaspoons fresh ginger (peeled and minced)
2 cups bok choy (chopped)
1 red bell pepper (seeded and cut into 1-inch squares)
1 cup snow peas
1/2 carrot (thinly sliced)
1/4 cup sliced bamboo shoot (canned, drained)
1/4 cup sliced water chestnuts (canned, drained)

Steps:

  • In a small bowl, combine the broth, soy sauce, garlic and ginger.
  • In a large nonstick skillet (wok works well too), heat the oil. Stir fry the bok choy and bell pepper for 3 minutes; add the broth mixture, snow peas and carrot. Reduce heat and cook, stirring frequently, until the vegetables are tender-crisp and sauce thickens, about 3 minutes.
  • Stir in the bamboo shoots and water chestnuts, cook, stirring frequently until heated through, about 1 minute.

Nutrition Facts : Calories 41.5, Fat 0.4, SaturatedFat 0.1, Sodium 211.6, Carbohydrate 7.7, Fiber 2.3, Sugar 3.6, Protein 2.5

STIR-FRIED BOK CHOY WITH TOFU



Stir-Fried Bok Choy with Tofu image

Oyster sauce enhances this tasty tofu recipe.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 8

8 large bok choy stalks
1 package (14 ounces) firm tofu
2 tablespoons cornstarch
3 shallots
2 tablespoons vegetable oil
2 tablespoons oyster sauce
2 tablespoons vegetable oil
1/2 teaspoon salt

Steps:

  • Remove leaves from bok choy stems. Cut leaves into 2-inch pieces; cut stems into 1/4-inch diagonal slices (do not combine leaves and stems). Cut tofu into 1/4-inch slices. Coat tofu with cornstarch. Cut shallots into thin slices.
  • Heat wok or 12-inch skillet over high heat. Add 2 tablespoons vegetable oil; rotate wok to coat side. Add 2 pieces tofu; cook 1 minute, turning once. Repeat with remaining tofu, removing tofu as necessary. Return tofu to wok. Add oyster sauce; toss until tofu is evenly coated. Remove tofu from wok.
  • Heat wok over high heat. Add 2 tablespoons vegetable oil; rotate wok to coat side. Add shallots; stir-fry 30 seconds. Add bok choy stems and salt; stir-fry 1 minute. Add tofu and bok choy leaves; cover and cook 1 minute.

Nutrition Facts : Calories 335, Carbohydrate 11 g, Cholesterol 3 mg, Fat 3, Fiber 3 g, Protein 20 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 690 mg

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10 TASTY AND EASY BOK CHOY RECIPES - THE SPRUCE EATS
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Author Rhonda Parkinson
  • Garlic Bok Choy With Chili Paste. On a busy night when you don't have a lot of time to fuss around in the kitchen, a stir-fry dish like this will come in handy.
  • Stir-Fry Baby Bok Choy. Baby bok choy is popular because it has a more delicate flavor than adult varieties. It's a nice option for the simplest of stir-fry dishes and for steaming.
  • Shrimp With Chinese Greens. As you continue to explore the many uses of bok choy, you'll find that it pairs nicely with many things. You'll also notice that bok choy is sometimes called "Chinese greens."
  • Roasted Bok Choy. As with many other vegetables, bok choy becomes rich and nutty when roasted in a hot oven. This recipe kicks up the flavor level a notch with a homemade Asian vinaigrette made of soy sauce, sesame oil, and vinegar.
  • Lion's Head Meatballs. For a meal that is extraordinary, turn to the classic Shanghai dish known as lion's head meatballs. It's a casserole that features large pork meatballs meant to symbolize a lion's head.
  • Bok Choy Chicken Soup. Bok choy leaves are a perfect ingredient for delicious homemade soups. This particular recipe requires just six ingredients and it's the perfect foundation for your own custom touches.
  • Chicken Stir-Fry With Bok Choy and Garlic Sauce. A tangy sauce is a great contrast to the sweetness of bok choy in this tasty chicken stir-fry. The recipe cooks up fast, though you do have to remember to allow half an hour for the chicken to marinate.
  • Five-Spice Pork With Bok Choy and Green Onions. Five-spice powder is a staple in Chinese cuisine and it can add a nice kick to any stir-fry. When added to a dish, it's unmistakable flavor enhances everything else, as you'll see with this recipe.
  • Bok Choy and Shiitake Mushroom Stir-Fry. The delicate flavor of bok choy is also a great companion for the earthy flavor of shiitake mushrooms. You'll find this combination in many recipes, including this simple and quick vegetarian stir-fry.
  • Vietnamese Vegetable Pho. Bok choy is not strictly a Chinese ingredient. It makes an appearance in many Asian foods, including Vietnamese. There's no better way to introduce yourself to the country's cuisine than with a traditional pho recipe.


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