Bokchoyincreamsauce Recipes

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10 MINUTE LEMON GARLIC SAUTEED BOK CHOY



10 Minute Lemon Garlic Sauteed Bok Choy image

Boy choy is a nutritious vegetable and an excellent source of vitamin C and vitamin A. It tastes mild and when cooked correctly has a light crunch at the bottom with wilted greens on top. When making the recipe below, it's important not to burn the garlic. I love this when the garlic is well toasted, but if the garlic turns very dark brown, it will taste bitter. Another thing to note is that even when you have removed the bok choy from the pan, it continues to wilt and soften. So if you notice the garlic browning too much, it's okay to transfer everything out of the pan a minute early.

Provided by Adam and Joanne Gallagher

Categories     Side Dish

Time 10m

Yield Makes approximately 4 servings

Number Of Ingredients 6

1 pound baby bok choy
1 1/2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
Pinch crushed red pepper flakes
Sea salt
Half of a lemon, cut into wedges

Steps:

  • Remove any discolored outer stalks of the bok choy and discard them (or save for stock later). Place the bok choy into a colander and rinse with cool water, rubbing any grit or dirt from between the leaves. Trim the ends then slice each bok choy in half lengthwise. Or if they are large, cut into quarters. Pat dry.
  • Add the oil, garlic and red pepper flakes to a wide room-temperature skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown.
  • Toss in the boy choy and spread into one layer. Sprinkle with about 1/4 teaspoon of salt then cook, without stirring, until the bottom is starting to turn brown, about 2 minutes.
  • Flip then cook another 2 minutes or until the green leaves have wilted and the white bottoms are beginning to soften, but still have some crunch.
  • Transfer to a platter then squeeze 2 lemon wedges on top. A teaspoon or so of olive oil is nice, too. Serve with more lemon wedges on the side.

Nutrition Facts : Calories 60, Protein 1 g, Carbohydrate 4 g, Fiber 1 g, Sugar 1 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 0 mg

BOK CHOY IN CREAM SAUCE



Bok Choy in Cream Sauce image

For this lovely light dish you can use either Chinese cabbage or Bok Choi. This is an unusual preparation from eastern China. Taken from Kenneth Lao's Complete Encyclopedia of Chinese Cooking.

Provided by alvinakatz

Categories     Chinese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb Chinese cabbage or 1 lb bok choy
5 tablespoons vegetable oil
2 teaspoons salt
1 teaspoon sugar
1 cup stock
1 tablespoon cornstarch
1 1/2 tablespoons water
1/4 cup milk
ground pepper

Steps:

  • Separate the leaves and cut each in half length-wise, then cross-wise.
  • Heat 4 T of the oil in a wok until hot.
  • Add cabbage and fry for 3 minutes.
  • Add salt & Sugar and mix well.
  • Remove from pan when tender.
  • Heat 1 T oil in the wok.
  • Add stock and bring to a boil.
  • Put cornstarch in water, mix well
  • Add cornstarch mix & milk to stock, stirring well about 1 minute until thick.
  • Pour 1/2 the stock mix into a container.
  • Add cabbage to sauce left in the pan and mix and heat thoroughly.
  • Put on serving plate and top with remaining sauce. Grind pepper on top.

Nutrition Facts : Calories 189.9, Fat 17.8, SaturatedFat 2.6, Cholesterol 2.1, Sodium 1180.8, Carbohydrate 7.2, Fiber 1.4, Sugar 2.6, Protein 1.9

BOK CHOY SALAD



Bok Choy Salad image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 medium head bok choy, diced
4 green onions, sliced
1 (3-ounce) package ramen noodles
1/2 cup slivered almonds, toasted
2 tablespoons sesame seeds, toasted
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon tamari

Steps:

  • Combine bok choy and onions and chill.
  • Break up the uncooked ramen noodles and combine with the almonds and sesame seeds..
  • Mix remaining ingredients.
  • Before serving, combine the bok choy and noodle mixtures. Mix together the oil, lemon juice and tamari. Toss the salad with the dressing to coat.

BOK CHOY WITH GARLIC



Bok Choy with Garlic image

Categories     Garlic     Side     Sauté     Quick & Easy     Low Cal     Spring     Healthy     Bok Choy     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 4

2 tablespoons (1/4 stick) butter
4 teaspoons minced garlic
12 baby bok choy
2 cups chicken stock or canned low-salt broth

Steps:

  • Melt butter in heavy large skillet over high heat. Add garlic; sauté 1 minute. Add bok choy and stock; simmer until bok choy is tender, turning occasionally, about 8 minutes. Season with salt and pepper.

BOK CHOY STEAMED RICE



Bok Choy Steamed Rice image

With all the fancy grilled summer meats flying around, it's easy to forget about the side dishes. Nobody wants to spend hours in the kitchen when they could be outside playing volleyball in jhorts. With this easy bok choy rice, you can have something much more interesting in the same time as it takes to make plain rice.

Provided by Chef John

Categories     Side Dish     Rice Side Dish Recipes

Time 35m

Yield 4

Number Of Ingredients 7

1 large head bok choy
1 ½ cups cold water
1 cup long grain rice
1 teaspoon soy sauce
1 teaspoon chili-garlic sauce (such as sambal)
½ teaspoon sesame oil
¼ teaspoon toasted sesame seeds

Steps:

  • Separate bok choy leaves from stems. Slice stems into 1-inch pieces; chop leaves.
  • Combine water, rice, and soy sauce in a pot; bring to a simmer and stir in bok choy stems. Reduce heat to low, cover the pot with a lid, and cook until rice is almost cooked through, about 18 minutes.
  • Stir bok choy leaves, chili-garlic sauce, and sesame oil into rice mixture with a fork. Remove pot from heat, cover the pot with a lid, and let sit until rice is cooked through and bok choy leaves wilt, about 5 minutes more. Fluff with a fork and garnish with sesame seeds.

Nutrition Facts : Calories 191.5 calories, Carbohydrate 39.7 g, Fat 1.2 g, Fiber 1.8 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 210.1 mg, Sugar 1.4 g

SPICY BOK CHOY IN GARLIC SAUCE



Spicy Bok Choy in Garlic Sauce image

Bok Choy is one of my favorite vegetables. It has its own spiciness that is complimented by the sweetness of the sauce in this recipe. I like to serve this with grilled shrimp and steamed rice. For variety, I sometimes add a small amount of lemon zest just before serving.

Provided by Spyce

Categories     Side Dish     Vegetables

Time 30m

Yield 4

Number Of Ingredients 10

1 pound bok choy
1 tablespoon vegetable oil
1 tablespoon sesame oil
¼ cup water
1 teaspoon grated fresh ginger root
2 cloves garlic, minced
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 tablespoon brown sugar
⅛ teaspoon crushed red pepper flakes

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.

Nutrition Facts : Calories 93.3 calories, Carbohydrate 6.9 g, Fat 7.1 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 1.1 g, Sodium 235.6 mg, Sugar 4.7 g

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

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