BRAISED BABY BOK CHOY
Yummy and tender.
Provided by Di
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Heat oil in a skillet over medium-high heat until hot, but not smoking. Add bok choy and cook, turning once, until just golden, about 2 minutes. Add stock and soy sauce. Cover, reduce heat to medium, and simmer until bok choy is tender, about 5 minutes.
- Transfer to a serving platter, reserving liquid in the skillet.
- Cook liquid over medium-high heat until it is reduced by half, 1 to 2 minutes. Pour over bok choy and serve.
Nutrition Facts : Calories 96.4 calories, Carbohydrate 10.9 g, Fat 4.3 g, Fiber 4.6 g, Protein 7.6 g, SaturatedFat 0.6 g, Sodium 1014.4 mg, Sugar 5.6 g
BRAISED BABY BOK CHOY
Baby bok choy is more tender than the vegetable is at full size -- try it with using this simple preparation.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables Bok Choy Recipes
Time 15m
Number Of Ingredients 4
Steps:
- Heat oil in a large skillet over medium-high heat until hot but not smoking. Add bok choy, and cook, turning once, until just beginning to turn golden, about 2 minutes. Add stock and soy sauce. Cover; reduce heat to medium, and simmer until bok choy is tender, about 5 minutes. Transfer bok choy to a serving platter, reserving cooking liquid in skillet.
- Cook liquid over medium-high heat until it is reduced by half, 1 to 2 minutes. Pour over bok choy, and serve.
BRAISED BOK CHOY AND SHIITAKES
Steps:
- In a hot skillet, heat oil and saute garlic until lightly colored. Add bok choy, shiitakes, season and cook for 3 minutes. Add stock, soy and simmer for 20 to 30 minutes. Check for flavor.
SOY-BRAISED TOFU WITH BOK CHOY
This Chinese-style braised tofu is an ideal midweek dinner over rice or noodles. Shallow frying the tofu first makes it sturdier and prevents it from breaking apart in the sauce. (You could also deep-fry or use an air fryer.) Cutting the tofu into thicker pieces means that each mouthful is crisp yet plump, with a soft interior. This is an adaptable dish; when adding the bell peppers, you could add more vegetables like broccoli, cauliflower, carrots, snow peas or whatever you have on hand. Those familiar with restaurant-style braised tofu may expect more sauce, but in this homestyle version, the seasoning sauce delicately coats the tofu and vegetables without drowning them. That said, double the sauce if you prefer.
Provided by Hetty McKinnon
Categories weeknight, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Cut tofu across into ¾-inch-thick slices, then cut each slice in half so you have roughly 12 squares.
- Heat a large (12-inch), deep-sided nonstick or well-seasoned cast-iron skillet on medium-high. When hot, add 1 tablespoon of oil and swirl to coat the base. Place the tofu in a single layer, season each piece with a little salt and black pepper, and fry for 3 to 4 minutes until golden and crispy. Flip and cook on the other side for 3 to 4 minutes more, adding more oil if needed. Remove tofu from the skillet and set aside on a plate.
- Make the sauce: Combine the soy sauce, vegetarian stir-fry sauce or oyster sauce, cornstarch and sugar with ⅓ cup of water. Whisk until smooth.
- In the same skillet over medium heat, add the doubanjiang or chile oil (if you're using doubanjiang, add about 1 teaspoon of neutral oil) and stir for 15 seconds. Add the garlic, ginger and white parts of the scallion, and toss for 1 to 2 minutes, until the scallions are softened and everything is fragrant. If the pan starts to look dry, add a drop of oil.
- Add the bell pepper and Shaoxing wine, if using, and stir-fry for 2 to 3 minutes until slightly softened. Pour in the seasoning sauce and let it sizzle for 30 seconds, stirring once or twice.
- Add the baby bok choy, tofu and green parts of the scallion, toss gently to coat the tofu. Let it simmer on low heat for 1 to 2 minutes until the sauce thickens, the baby bok choy is wilted but still green and crisp-tender, and the tofu has absorbed some of the sauce. Serve with rice or noodles.
BRAISED BOK CHOY
This easy recipe allows bok choy to turn out perfectly cooked, ideal as a side dish for lean meat or fish.
Provided by Broke Guy
Categories Greens
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Trim bottom inch from head of bok choy. Wash leaves and pat dry. With knife, cut leafy green portion away from either side of triangular white stalk.
- Cut each white stalk in half lengthwise then crosswise into 1/2 inch pieces. Stack leafy greens then slice them crosswise into thin strips. Keep sliced stalks and leaves separate.
- Heat a 12 inch non-stick skillet over high heat, add the oil and swirl to coat. Add the bok choy stalks and cook, stirring frequently, until the edges start to turn translucent (4-5 minutes).
- Add the garlic, stirring frequently, for 30 seconds. Add the bok choy greens and the broth. Cover, reduce heat to medium-low and cook, stirring twice, until bok choy is just tender (4 minutes).
- Remove cover, increase heat to medium-high and stir-fry for two minutes. Stir in the vinegar, season with salt and pepper. Serve immediately.
Nutrition Facts : Calories 91.2, Fat 7.3, SaturatedFat 1.2, Sodium 204.5, Carbohydrate 4.8, Fiber 1.8, Sugar 2.1, Protein 3.4
BRAISED BABY BOK CHOY
Categories Leafy Green Vegetable Side Braise Fall Summer Bok Choy Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 4
Steps:
- Bring broth and butter to a simmer in a deep large heavy skillet. Arrange bok choy evenly in skillet and simmer, covered, until tender, about 5 minutes. Transfer bok choy with tongs to a serving dish and keep warm, covered.
- Boil broth mixture until reduced to about 1/4 cup, then stir in sesame oil and pepper to taste. Pour mixture over bok choy.
BRAISED BABY BOK CHOY
Authentic Asian flavour. Ketjap manis is an Indonesian thick, sweet soy sauce found in the Asian section of most grocery stores. Substitute it with 1 teaspoon low sodium sauce and 1/2 teaspoon sugar.
Provided by Emjay99
Categories Greens
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Blend together: chicken stock, oyster sauce, ketjap manis, hoisin sauce and cornstarch.
- Heat both oils in a wok and saute garlic and ginger.
- Add bok choy and stir fry 2 minutes.
- Stir in liquid ingredients and heat through until thickened and bok choy is tender crisp.
More about "braised bok choy recipes"
BRAISED ASIAN BABY BOK CHOY RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.5/5 (19)Total Time 20 minsCategory Side DishCalories 52 per serving
BRAISED BOK CHOY - RECIPE GIRL
From recipegirl.com
Cuisine AmericanTotal Time 25 minsCategory Side DishCalories 57 per serving
BRAISED GARLIC BOK CHOY - SIDE DISH RECIPE - LIFE LOVE LIZ
From lifeloveliz.com
SAUTEED BOK CHOY RECIPE - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
BRAISED BOK CHOY | METRO
From metro.ca
SOY AND GINGER BRAISED BRISKET RECIPE | THE NOSHER
From myjewishlearning.com
BRAISED MUSHROOM WITH BOK CHOY - CHINA SICHUAN FOOD
From chinasichuanfood.com
BRAISED BOK CHOY | METRO
From api.metro.ca
RECIPES BRAISED BOK CHOY [IRRITABLE BOWEL SYNDROME] | SOSCUISINE
From soscuisine.com
SEPT. 19 TO 23, 2022: WHAT TO COOK THIS WEEK | THE STAR
From thestar.com
15 PORK PATA TIM RECIPE - SELECTED RECIPES
From selectedrecipe.com
RECIPES BRAISED BOK CHOY | SOSCUISINE
From soscuisine.com
BRAISED BOK CHOY | CANADIAN LIVING
From canadianliving.com
BOK CHOY BRAISED WITH GARLIC | AMERICA'S TEST KITCHEN RECIPE
From americastestkitchen.com
SOY-BRAISED BABY BOK CHOY WITH SCALLIONS - CHRISTOPHER KIMBALL’S …
From 177milkstreet.com
BRAISED CHINESE MUSHROOMS WITH BOK CHOY - THE WOKS OF LIFE
From thewoksoflife.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love