Bok Choy With Mushrooms Recipes

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SAUTEED BOK CHOY WITH MUSHROOMS



Sauteed Bok Choy With Mushrooms image

Make and share this Sauteed Bok Choy With Mushrooms recipe from Food.com.

Provided by EmilyStrikesAgain

Categories     One Dish Meal

Time 23m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs bok choy
2 tablespoons vegetable oil
3 green onions, chopped
1 cup sliced fresh mushrooms
2 garlic cloves, crushed
1 teaspoon crushed red pepper flakes
3/4 teaspoon salt
fresh ground black pepper
3 tablespoons coconut milk or 3 tablespoons vegetable broth

Steps:

  • Cut off the base of the bok choy stalks; discard. Separate the stalks and leaves. If the stems of the bok choy leaves are large, chop finely. Wash the leaves and stalks; drain in a colander.
  • Heat the oil in a large skillet or saucepan over medium-low heat. Stir in the green onions, mushrooms, garlic, crushed red pepper, salt and black pepper; cook, stirring often, 5 minutes. Stir in the bok choy and coconut milk; cook, stirring until the leaves are tender and stalks are still crunchy, 3-6 minutes.

MUSHROOM BOK CHOY SOUP



Mushroom Bok Choy Soup image

I thought of this healthy and delicious recipe when my wife was sick and craving a nice flavorful brothy soup to help make her feel better. It really did the trick! She's asked me to make it several times since then.

Provided by Christopher

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 22m

Yield 6

Number Of Ingredients 9

¼ cup unsalted butter
1 head bok choy, chopped
1 pound white and crimini mushrooms, cut into quarters
4 green onions, sliced
2 tablespoons minced garlic, or more to taste
8 slices fresh ginger, quartered
¼ cup lime juice
7 cups chicken broth
½ cup chopped fresh cilantro

Steps:

  • Heat butter in a stock pot over medium heat; add bok choy, mushrooms, green onions, garlic, and ginger. Sprinkle mushroom mixture with lime juice; cook and stir just until lightly browned, 2 to 3 minutes. Increase heat to medium-high, pour in chicken broth, and bring to a boil. Reduce heat to low and simmer until vegetables are soft, about 5 minutes. Serve with cilantro.

Nutrition Facts : Calories 124.7 calories, Carbohydrate 8.4 g, Cholesterol 26.2 mg, Fat 8.7 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 4.9 g, Sodium 1178.4 mg, Sugar 3.8 g

CHINESE-STYLE BABY BOK CHOY WITH MUSHROOM SAUCE



Chinese-Style Baby Bok Choy with Mushroom Sauce image

This is a delicious dish. It is an authentic Chinese recipe that I use for my cooking. Baby bok choy and mushroom are the two main ingredients.

Provided by Jade Blue

Categories     Side Dish     Vegetables

Time 35m

Yield 8

Number Of Ingredients 12

2 tablespoons oyster sauce
1 tablespoon soy sauce
2 teaspoons brown sugar
1 teaspoon potato starch
1 tablespoon water
2 pinches salt
¼ teaspoon vegetable oil
4 heads baby bok choy
3 tablespoons olive oil
2 tablespoons minced green onion
1 tablespoon minced garlic
1 (8 ounce) package sliced portobello mushrooms

Steps:

  • In a bowl, mix together the oyster sauce, soy sauce, and brown sugar until the sugar has dissolved. Mix the potato starch and water in a small bowl, and stir it into the oyster sauce mixture until smooth.
  • Fill a pot with water, bring to a boil, and stir in salt and vegetable oil. Place the bok choy into the boiling water, and cook until tender, shiny, and bright green, 2 to 3 minutes. Drain the bok choy, and arrange attractively on a serving platter.
  • Heat the olive oil in a large skillet or wok until the oil shimmers, then toss the green onion and garlic in the hot oil until fragrant, about 20 seconds; stir in the mushrooms. Cook and stir until the mushrooms begin to shrink slightly. Sprinkle the mushrooms lightly with salt. Continue to cook the mushrooms, stirring often, until they are tender, about 5 minutes. Pour in the oyster sauce mixture, then stir until the sauce is thickened and coats the mushrooms, 30 seconds to 1 minute. Pour the thickened mushroom sauce over the bok choy; serve immediately.

Nutrition Facts : Calories 69 calories, Carbohydrate 4.7 g, Fat 5.4 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 0.7 g, Sodium 175.2 mg, Sugar 2.3 g

GLAZED SHIITAKES WITH BOK CHOY



Glazed Shiitakes With Bok Choy image

Gorgeous glazed shiitake mushrooms and tender green bok choy sparked with ginger, sesame and hot pepper work beautifully against more staid flavors, so consider serving them next to a traditional roast chicken or turkey. They also are delicious draped over a pile of rice.

Provided by David Tanis

Categories     dinner, easy, lunch, quick, vegetables, side dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 12

2 pounds baby bok choy
3 tablespoons vegetable oil
3 small dry red Chinese hot peppers
1 pound shiitake mushrooms (about 4 dozen), stems removed
Salt and pepper
4 garlic cloves, minced
1 tablespoon grated ginger
1 tablespoons sugar
1 teaspoon sesame oil
3 tablespoons tamari or soy sauce
6 scallions, sliced diagonally, for garnish
1 tablespoon roasted sesame seeds for garnish (optional)

Steps:

  • Bring a large pot of well-salted water to a boil. Cut off and discard stem ends of bok choy. Separate leaves, rinse and drain. Drop leaves into boiling water and cook for 1 to 2 minutes, until barely cooked. Immediately remove, rinse with cool water, drain and pat dry. Arrange leaves in one layer on an ovenproof earthenware platter, then set aside.
  • Put a large wok or cast-iron skillet over high heat. Add oil and heat until nearly smoking, then add hot peppers and shiitake caps, stirring to coat. Season lightly with salt and pepper. Stir-fry for 2 minutes. Reduce heat slightly and add garlic, ginger, sugar, sesame oil and tamari. Stir-fry for 1 minute more.
  • Spoon shiitake and pan juices over reserved cooked bok choy. Serve at room temperature, or if you prefer, reheat covered with foil for 10 to 15 minutes in a hot oven. Garnish with scallions and sesame seeds, if using.

Nutrition Facts : @context http, Calories 107, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 463 milligrams, Sugar 5 grams, TransFat 0 grams

STIR-FRIED BABY BOK CHOY WITH SHIITAKE MUSHROOMS



Stir-fried Baby Bok Choy with Shiitake Mushrooms image

Provided by Food Network

Time 36m

Yield 4 servings

Number Of Ingredients 6

1/4 cup dried shiitake mushrooms
1 1/2 pounds bok choy, trimmed
1/4 cup peanut oil
3 cloves garlic, minced, optional
1 cup fresh shiitake mushrooms, cleaned, trimmed and sliced
1/2 to 3/4 cup commercial oyster sauce

Steps:

  • Soak shiitakes in 1 cup very hot water until tender, about 15 minutes. Drain, reserving liquid. Trim mushrooms and chop. Separate leaves and stems of bok choy; cut stems into 2-inch lengths and slice leaves into ribbons.
  • Heat 2 tablespoons oil in a wok or large skillet over high heat. When oil is hot, add bok choy stems, garlic, if using, reconstituted mushrooms, and about 1/4 cup reserved mushroom water.
  • Cook, stirring frequently, until stems are crisp-tender, about 4 minutes.
  • Meanwhile, in a small skillet heat remaining 2 tablespoons oil; saute fresh shiitake mushrooms over medium-high heat. Continue cooking until they begin to brown and crisp on edges.
  • Into the large skillet or wok, add bok choy leaves and oyster sauce and toss vegetables gently to combine; continue cooking until greens wilt, about 2 more minutes. Serve immediately, topped with crisp mushrooms.

STIR-FRIED BABY BOK CHOY WITH SHIITAKE MUSHROOMS



Stir-Fried Baby Bok Choy with Shiitake Mushrooms image

Categories     Salad     Mushroom     Healthy     Bok Choy

Yield serves 6

Number Of Ingredients 12

4 heads baby bok choy
2 tablespoons light sesame oil
2 scallions, white parts only, thinly sliced
2 tablespoons minced fresh ginger
2 cloves garlic, minced
1/2 pound shiitake mushrooms, stemmed and sliced 1/4 inch thick
Sea salt
2 tablespoons water
1 tablespoon tamari
1 tablespoon freshly squeezed lime juice
1 1/2 teaspoons toasted sesame oil
1 tablespoon toasted sesame seeds

Steps:

  • Trim the bases off the bok choy and discard. Trim the leaves from the stems and cut both crosswise into bite-size pieces, keeping the stems and leaves separate.
  • Heat the light sesame oil in a sauté pan over medium heat, then add the scallions, ginger, garlic, shiitake mushrooms, and a pinch of salt and sauté for 30 seconds. Add the water, tamari, and the bok choy stems and sauté for 2 minutes. Add the bok choy leaves, lime juice, toasted sesame oil, and a pinch of salt and sauté until the bok choy is just wilted, about 2 minutes. Taste and add another squeeze of lime if you like. Sprinkle with the toasted sesame seeds and serve immediately.
  • rebecca's notes
  • To toast seeds or nuts, preheat the oven or toaster oven to 350°F and line a baking sheet with parchment paper.
  • Spread the seeds or nuts in an even layer on the prepared pan and toast until aromatic and slightly browned, 5 to 7 minutes. Check frequently, as they can burn easily.
  • storage
  • Store in a covered container in the refrigerator for 3 days.
  • nutrition information
  • (per serving)
  • Calories: 150
  • Total Fat: 7.8g (1g saturated, 2.6g monounsaturated)
  • Carbohydrates: 16g
  • Protein: 10g
  • Fiber: 6g
  • Sodium: 585mg
  • WHO KNEW? 'Shroom Sagacity
  • Mushrooms, long a staple of healthy eating in Asian diets, are a bit of a yin-yang affair. They can have powerful anticancer effects, but they must be properly prepared. Integrative oncologist Donald Abrams notes that "people are often not aware that white button mushrooms, their brown cousins, the cremini, and their giant cousins, the portobello, really need to be cooked. Putting sliced white button mushrooms in a salad is really something we should avoid, because they may in fact contain hydrazine, a cancer-causing compound that's neutralized when it's cooked." Abrams adds that he loves shiitake and maitake mushrooms for his patients, as both are good immune enhancers.

BABY BOK CHOY SAUTé WITH MUSHROOMS



Baby Bok Choy Sauté With Mushrooms image

This recipe is very easy to put together, takes very little time and is healthy dish even children will enjoy. I like the chicken broth but for vegan the vegetarian broth will work

Provided by dedemax11

Categories     Vegetable

Time 10m

Yield 2 serving(s)

Number Of Ingredients 6

1/2 cup chopped mushroom
1 tablespoon olive oil
1 lb baby bok choy, cut into bit-size pieces
2 garlic cloves, minced
1/4 cup chicken broth or 1/4 cup vegetable broth
1/8 teaspoon pepper

Steps:

  • Sauté mushrooms in olive oil over medium heat; cook until the sweat and turn light brown, 3 to 4 minutes.
  • Add bok choy and stir-fry until tender-crisp, 2 to 3 minutes.
  • Add garlic, cook for about 1 minute or until you start to smell the garlic.
  • Add broth and pepper.
  • Sauté until most of the broth has evaporated.

Nutrition Facts : Calories 102.6, Fat 7.5, SaturatedFat 1.1, Sodium 244.5, Carbohydrate 6.7, Fiber 2.5, Sugar 3.1, Protein 4.8

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