Fresh Egg Pasta With Pork Loin Chinese Eggplant Baby Bok Choy And Spicy Miso Sauce Recipes

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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

ASIAN PORK TENDERLOIN WITH BABY BOK CHOY



Asian Pork Tenderloin with Baby Bok Choy image

This Asian Pork Tenderloin with Baby Bok Choy is as delicious as it is impressive, but here's even better news: It's quite easy to make!

Provided by My Food and Family

Categories     Vegetable Recipes

Time 30m

Yield 4 servings

Number Of Ingredients 9

1/4 cup KRAFT Asian Toasted Sesame Dressing
1 Tbsp. minced fresh ginger
2 Tbsp. water
1 Tbsp. lite soy sauce
4 cloves garlic, minced
1 pork tenderloin (1 lb.)
1-1/2 cups petite baby carrots
1 lb. small baby bok choy, cut lengthwise in half
2 Tbsp. PLANTERS Cashews, chopped

Steps:

  • Heat oven to 425ºF.
  • Mix first 5 ingredients until blended.
  • Cook meat in large skillet sprayed with cooking spray on medium-high heat 5 min. or until evenly browned, turning occasionally. Transfer to rimmed baking sheet sprayed with cooking spray. Bake 15 min. or until done (145ºF), brushing with 1 Tbsp. dressing mixture for the last 5 min.
  • Meanwhile, add carrots and remaining dressing mixture to skillet; cover. Cook on medium heat 5 min. Add bok choy; cook, covered, 12 to 13 min. or until vegetables are tender.
  • Remove meat from oven; tent with foil. Let stand 3 min. Transfer meat to cutting board; slice meat.
  • Place vegetables on platter; top with meat, cooking juices from skillet and nuts.

Nutrition Facts : Calories 230, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g

BABY BOK CHOY - AUTHENTIC CHINESE RECIPE



Baby Bok Choy - Authentic Chinese Recipe image

My mother taught me this basic technique for several vegetables. It can be used also with broccoli and gai lan for example. The result is a crisper texture at the end. The only unauthentic part of the recipe is using garlic salt instead of fresh garlic (but you can easily substitute back!)

Provided by MyraMedstudent

Categories     Vegetable

Time 6m

Yield 2 serving(s)

Number Of Ingredients 4

10 bunches baby bok choy
1 tablespoon oil (I prefer sesame)
1/2 teaspoon garlic salt
1/4 cup chicken broth

Steps:

  • Clean baby bok choy in cold water several times to get out the sand/dirt. You can slice the vegetable in half length-wise if you like.
  • heat oil over medium heat in skillet. (very briefly if using sesame oil since this burns quickly).
  • If you are using fresh garlic instead of garlic salt, add to oil now.
  • Add baby bok choy to skillet, stirring constantly, about 1 min until leaves are coated with oil and beginning to wilt.
  • Add chicken broth and cover pan.
  • Simmer for 2-3 minutes. Test for doneness with a fork - if it can pierce the white thick part of the stalk without much resistance it is ready.
  • Remove from heat, add garlic salt.
  • When transferring to serving dish, you can move some of the broth but don't take the bottom bits since this may have residual sand.

Nutrition Facts : Calories 93.6, Fat 7.4, SaturatedFat 1, Sodium 223.8, Carbohydrate 5, Fiber 2.1, Sugar 2.5, Protein 3.7

MISO-ROASTED CHINESE EGGPLANTS



Miso-Roasted Chinese Eggplants image

Miso Chinese eggplant dish. Almost a main. Consider adding 1/2 pound of browned ground pork or beef together with miso sauce.

Provided by coryandlaurel

Time 40m

Yield 8

Number Of Ingredients 9

4 medium Chinese eggplant, chopped
¼ cup olive oil
2 tablespoons miso paste
2 tablespoons white sugar
2 tablespoons soy sauce
1 tablespoon water
1 tablespoon mirin (Japanese sweet wine)
1 tablespoon white vinegar
¼ teaspoon sesame oil

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Toss eggplant chunks with olive oil in a bowl and transfer to a rimmed baking sheet.
  • Roast in the preheated oven for 20 minutes, turning once.
  • Mix miso, sugar, soy sauce, water, mirin, vinegar, and sesame oil together in a bowl. Pour over eggplants and toss. Reduce oven temperature to 350 degrees F (175 degrees C).
  • Bake for 5 minutes; toss. Continue to bake until tender, about 5 minutes more. Serve.

Nutrition Facts : Calories 153.8 calories, Carbohydrate 20.8 g, Fat 7.7 g, Fiber 9.5 g, Protein 3.5 g, SaturatedFat 1.1 g, Sodium 392.7 mg, Sugar 10.4 g

FRESH EGG PASTA WITH PORK LOIN, CHINESE EGGPLANT, BABY BOK CHOY, AND SPICY MISO SAUCE



Fresh Egg Pasta with Pork Loin, Chinese Eggplant, Baby Bok Choy, and Spicy Miso Sauce image

What I love about this recipe is how well fresh Italian pasta works combined with these Asian flavors. It's a true crossover dish, the pasta adding wonderful flavor and texture to the earthy and spicy notes in the sauce. Pork and eggplant is a natural combination that reminds me of Sichuan cuisine. Chinese eggplants, by the way, have a delicate skin, so when you peel them you can leave on some strips of skin for aesthetic purposes. This stir-fried dish is unwieldy to cook for four servings, so prepare it in two batches.

Yield serves 2

Number Of Ingredients 14

2 tablespoons shiro miso (white miso)
1/2 teaspoon Japanese soy sauce
1 1/2 tablespoons mirin
1/2 tablespoon hoisin sauce
1/2 tablespoon water
1/2 teaspoon grated ginger
1/2 teaspoon tobanjan (Chinese chili paste)
1/2 teaspoon sugar
6 tablespoons vegetable oil
1 Chinese eggplant, lightly peeled and cut into 1/4-inch-thick rounds, then halved
6 ounces pork loin, thinly sliced
1 clove garlic, thinly sliced
1 baby bok choy, cut into bite-size pieces
1/2 recipe fresh Egg Pasta, cut into spaghetti noodles (page 109; without optional squid ink), or 6 ounces dried spaghetti

Steps:

  • To make the sauce, combine all the ingredients in a bowl and mix well. Set aside.
  • Place a large pot of salted water over high heat and bring to a boil.
  • To make the stir-fry, heat 4 tablespoons of the vegetable oil in a large sauté pan over high heat. Add the eggplant and cook until each side is caramelized, about 1 1/2 minutes per side. Transfer to a plate. (Note: The eggplant will absorb most of the oil.)
  • With the oil that's still in the pan, add the pork loin and decrease the heat to medium. Sear each side for 30 seconds, then transfer to the plate with the eggplant.
  • Decrease the heat to low and add the remaining oil to the pan. Add the sliced garlic to the pan and cook for 30 seconds, stirring constantly. Then mix in the bok choy and cook until it begins to wilt, about 30 seconds longer. Add the reserved eggplant and pork back to the pan along with the miso sauce. Mix well and turn off the heat.
  • Add the pasta to the boiling water and cook for 2 minutes, or until al dente. Drain well and add the pasta to the sauté pan. Increase the heat to medium and mix quickly with the pork and vegetables until all the ingredients are heated through and well combined. Divide the noodles, pork, and vegetables between 2 plates and serve hot.

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