Bok Choy With Walnuts In Wine Sauce Recipes

WILTED BOK CHOY WITH SOY SAUCE AND CASHEWS

Steps:

• Heat oil in a large skillet over medium heat. Add bok choy and saute 3 minutes. Add soy sauce and red pepper flakes and cook 2 more minutes, until bok choy stalks are tender-crisp and leaves are wilted. Season, to taste, with salt and black pepper. Arrange bok choy on plates and top with cashews just before serving.

BABY BOK CHOY WITH OYSTER SAUCE

Steps:

• Combine soy sauce, oyster sauce, sugar and rice vinegar in a bowl and set aside.
• Heat oil in a skillet or wok set over high heat. When it shimmers, add garlic, then bok choy, and stir-fry for 2 minutes. Add 2 to 3 tablespoons water to the skillet or wok, then cover it and allow to cook for 2 to 3 minutes more, until bok choy has softened nicely at its base.
• Remove bok choy from the skillet or wok and place it on a warmed platter. Drizzle the reserved sauce over the greens and serve.

BOK CHOY WITH WALNUTS IN WINE SAUCE

Steps:

• Chop walnuts and set aside.
• Chop bok choy, add raisins, and set aside. If you haven't worked with bok choy before, see Anne Sainz's notes above.
• Combine garlic, onion and mushrooms and set aside.
• Sauce: Combine cornstarch and water in a small bowl. Add mustard and soy sauce and whisk until smooth. Set aside.
• Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil. Add garlic, onion and mushrooms. Cook over medium heat, stirring frequently, adding small amounts of sherry as needed to prevent sticking.
• Add raisins, bok choy and remaining sherry to pan. Cook uncovered over medium heat, stirring frequently, until the bok choy has wilted.
• Stir in the walnuts and sauce mixture and cook until sauce thickens and bok choy is tender crisp.

BOK CHOY WITH CASHEWS

Steps:

• Chop bok choy and set aside. If you haven't worked with bok choy before, see Anne Sainz's notes above.
• Coat large covered frying pan with oil.
• Add garlic, onion, mushrooms and vinegar.
• Cover and cook over medium heat, stirring frequently, adding small amounts of water if needed to prevent sticking.
• Add bok choy, sesame oil and soy sauce and cook uncovered, stirring frequently, until bok choy is tender crisp, about 5 minutes.
• Gently mix in cashews and serve.

SPICY BOK CHOY IN GARLIC SAUCE

Steps:

• Trim off the ends of the bok choy and chop, keeping the white parts separate from the green as they will need to cook longer. Rinse and spin or pat dry. Set aside.
• In a small bowl or cup, stir together the vegetable oil and sesame oil. In a separate larger bowl, stir together the water, ginger, garlic, oyster sauce, soy sauce, brown sugar and red pepper flakes. Set this aside.
• Heat the oil in a large skillet or wok over medium-high heat. Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green. When stems are almost cooked, add the leaves; cook and stir until leaves are wilted, 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish. Pour the sauce into the skillet or wok, and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss lightly to coat.

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.