Bok Choy With Ginger Vinaigrette Recipes

BALSAMIC VINEGAR AND GINGER BOK CHOY

Balsamic Vinegar and Ginger Bok Choy image

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

Ingredients

4 heads baby bok choy
3 tablespoons olive oil
¼ cup water
2 tablespoons capers
1 ½ teaspoons minced garlic
1 ½ teaspoons minced fresh ginger root
2 tablespoons balsamic vinegar
1 dash fresh lemon juice, or to taste

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

Stir-Fried Bok Choy with Ginger and Garlic image

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

Ingredients

1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
8 cups chopped fresh bok choy
2 tablespoons reduced-sodium soy sauce
Salt and ground black pepper

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.

ERIC'S SAUTEED GROUPER WITH BABY BOK CHOY AND SOY GINGER VINAIGRETTE

Eric's Sauteed Grouper with Baby Bok Choy and Soy Ginger Vinaigrette image

Chef Eric Ripert, of Le Bernardin in New York City, enjoys exploring foods from many parts of the world. Sauteed grouper prepared with baby bok choy, ginger, and soy and oyster sauces is an example of his interest in Asian foods and ingredients.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 14

Ingredients

Fine sea salt
12 heads baby bok choy (about 2 pounds), roots trimmed, leaves separated and cleaned
1 tablespoon finely diced ginger
2 tablespoons shallots, finely diced
1 tablespoon oyster sauce
2 tablespoons sherry vinegar
6 tablespoons canola oil
1 tablespoon soy sauce
1/2 teaspoon freshly squeezed lime juice
Pinch of cayenne pepper
2 tablespoons unsalted butter
4 seven-ounce grouper fillets
Freshly ground white pepper
1 tablespoon sesame seeds, toasted

Steps:

Over high heat, bring a large stockpot filled with salted water to a boil. Meanwhile, prepare an ice bath, and set aside. Add bok choy to the boiling water. Blanch until just tender, about 1 1/2 minutes. Immediately transfer bok choy to the ice bath to stop the cooking process. Drain, and set aside.
Place ginger and shallots in a medium mixing bowl. Whisk in oyster sauce and vinegar. Whisk in 4 tablespoons canola oil, soy sauce, lime juice, and cayenne pepper. Set aside. (Up to this point, the recipe can be prepared 2 hours ahead.)
In a large saucepan over high heat, bring 1/4 cup water to a boil. Whisk in butter, and lower the heat to medium-high. Season bok choy with salt and pepper, and add it to the pan. Cook until heated through, about 2 minutes.
Divide the remaining 2 tablespoons canola oil between two 10-inch nonstick skillets. Place skillets over high heat until oil is just smoking. Season both sides of the grouper with salt and pepper. Place two grouper fillets in each skillet, and saute until the fish is browned on the bottom side, about 3 minutes. Turn, and saute about 3 minutes more, until a metal cake tester inserted into the center of the fillets feels hot when touched to your lip. Remove from heat, and set aside.
Using a slotted spoon, transfer the bok choy from the saucepan, and arrange it in the center of four dinner plates. Top with grouper. Whisk sauce lightly, and spoon it around the bok choy. Sprinkle sesame seeds over the sauce, and serve immediately.