GRILLED PORK TENDERLOIN WITH BABY BOK CHOY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a 9-by-13-inch baking dish, whisk together the mirin, soy sauce, rice wine vinegar, brown sugar, sesame oil, scallions, 1/4 cup of the vegetable oil and two-thirds of the garlic and ginger. Put the pork tenderloins in the marinade and turn to coat. Cover and marinate for at least 2 hours and up to overnight.
- Heat a grill pan over medium-high heat.
- Remove the pork from the marinade, allowing the excess to drip off. Transfer the marinade to a small saucepan and bring to a boil over high heat. Boil to reduce slightly, about 5 minutes. Set aside to cool.
- Meanwhile, grill the pork, turning occasionally, until a meat thermometer inserted into the center of the tenderloins reaches 145 degrees F, 10 to 12 minutes. Remove to a cutting board and allow to rest for 10 minutes before slicing.
- Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the remaining ginger and garlic and cook until fragrant, about 30 seconds. Add the bok choy along with 2 tablespoons water and cover. Steam until the bok choy is bright green and crisp-tender, 5 to 6 minutes. Serve alongside the sliced pork with the marinade sauce.
BEST BOK CHOY
Steps:
- In a wok or large saute pan, add the grapeseed oil and when almost smoking, add the onions and bell peppers. Saute, stirring constantly, for 2 minutes. Add the green beans and mushrooms and cook for 2 minutes more.
- Add the bok choy, garlic, soy sauce, and fish sauce and saute until just wilted. Add pepper, to taste, and serve immediately.
SEARED BOK CHOY
Steps:
- Heat a large skillet over medium-high heat. Add the oil and heat until shimmering. Add the garlic and cook, stirring, for about 30 seconds. Add the bok choy cut-side down and cook, continuing to stir the garlic to keep it from burning but without moving the bok choy to get a nice even sear, until the bok choy is dark brown on the bottom, 2 to 3 minutes. Add the soy sauce, soy molasses or oyster sauce and a few tablespoons of water. Serve immediately or cover and hold in the skillet until ready to serve.
- Combine the soy sauce, molasses, sesame oil, garlic, ginger powder, fish sauce, rice wine vinegar and honey in a saucepan on medium-high heat. Bring to a slight boil, whisking or stirring constantly. Cook for 4 to 5 minutes. Set aside.
GRILLED BABY BOK CHOY
Found online and adapted from Gourmet via Food Network. I was looking for something to complete my Asian inspired Memorial Day Menu . Worked out perfect!
Provided by carmenskitchen
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, combine vinegar and chili paste and season with salt and pepper. Whisk in oil. Stir in scallions and sesame seeds. Add the bok choy and toss to coat. Chill for 15-20 minutes.
- Prepare the grill. Lay the bok choy halves on hot grill, cut sides down. Grill 2 to 5 minutes until crisp tender. Serve with additional sesame seeds and lime wedges.
Nutrition Facts : Calories 63.4, Fat 5.7, SaturatedFat 0.8, Sodium 27.7, Carbohydrate 2.5, Fiber 1.1, Sugar 0.7, Protein 1.5
GRILLED BOK CHOY
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Preheat a grill to medium. Halve 1 pound bok choy lengthwise; microwave, covered, 3 to 5 minutes. Whisk 1/4 cup sweet chili sauce with 1 tablespoon rice vinegar and 1 teaspoon each brown sugar, sesame oil and soy sauce. Toss with the bok choy. Grill until charred, 1 to 2 minutes per side, brushing with any extra sauce.
GRILLED SESAME BOK CHOY
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Halve and rinse 1 pound baby bok choy. Microwave, covered, until crisp-tender, about 4 minutes. Whisk 2 tablespoons peanut oil, 1 tablespoon each honey and rice vinegar and 2 teaspoons each Sriracha and toasted sesame oil. Drain the bok choy; toss with the dressing. Grill, turning, until charred, about 4 minutes. Drizzle with any remaining dressing and sprinkle with toasted sesame seeds.
GRILLED BABY BOK CHOY AND TOMATO SIDE DISH
Although throwing an ear of corn on the grill is perfectly fine why not try something different?? These are quick, easy and very flavorful. Feel free to switch up the seasonings to compliment whatever main dish you are serving! The way they are prepared they would go great with beef, pork, fish or poultry. Your tastes may vary slightly.......so do what you like!! ENJOY!!
Provided by Love to Eat
Categories Greens
Time 20m
Yield 2 sides, 2 serving(s)
Number Of Ingredients 7
Steps:
- halve bok choy and tomatoes.
- sprinkle cut sides with salt pepper and italian seasoning, to taste.
- in small saute pan cook garlic over medium heat, do not let it get brown, you are only trying to infuse the olive oil with the garlic flavor. When finished pour oil into small pyrex measuring cup, add salt, pepper and a small amount of italian seasoning, stir. Reserve.
- grill bok choy and tomatoes cut side up over medium direct heat until they have slight grill marks, turn and do the same on the cut side. Don't be afraid a little char adds alot of flavor. Bok Choy should be grilled with the bulbs over the direct heat and the leaves over indirect heat to prevent burning.
- remove from grill and drizzle cut side with reserved olive oil and garlic mixture. Serve 1/2 bok choy and 1/2 tomato to each guest, or yourself -- ENJOY!
Nutrition Facts : Calories 202.5, Fat 20.5, SaturatedFat 2.8, Sodium 18.5, Carbohydrate 5, Fiber 1.4, Sugar 2.7, Protein 1.3
GRILLED SOY, GINGER AND LIME TOFU STEAKS WITH CHARRED BABY BOK CHOY
These zesty marinated tofu steaks will become a summertime cookout favorite. Starting with well-dried tofu, adding brown sugar to the marinade and cooking slowly over medium heat helps create a crisp and flavorful crust on the tofu without drying out the center. Topped with extra marinade and sliced scallions and served with charred baby boy choy, this is a deliciously satisfying meal for all.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the tofu steaks on a paper towel-lined rimmed baking sheet and top with more paper towels, pressing gently to remove excess moisture. Remove the paper towels and towel and sprinkle the tofu with salt and pepper on both sides.
- Stir to combine the soy sauce, cilantro, lime juice, brown sugar, ginger, garlic and scallion whites in a medium bowl. Pour 1/3 cup of the marinade over the tofu steaks, flipping to coat both sides. Reserve the remaining marinade for serving.
- Put the bok choy on another rimmed baking sheet and brush all sides with olive oil and sprinkle with salt and pepper.
- Prepare a grill for medium heat and brush the grates of the grill with oil.
- Put the tofu steaks and bok choy, cut-sides down, on the grill at an angle across the grates. Close the lid of the grill and cook for 5 minutes, then rotate both the tofu and the bok choy 90 degrees and cook another 5 minutes with the lid closed. Flip the tofu steaks and bok choy and cook for another 10 minutes with the lid closed, rotating 90 degrees halfway through to create crosshatch grill marks.
- Remove the tofu and bok choy to a platter. Spoon the reserved marinade over the tofu and bok choy and sprinkle the tofu steaks with the scallion greens and toasted sesame seeds.
GRILLED BOK CHOY SALAD
Provided by Food Network
Time 20m
Yield 4 servings for appetizer, 2 servings for entree
Number Of Ingredients 18
Steps:
- Heat a grill to medium-high heat.
- Wash the bok choy, cabbage and scallions and shake to remove the excess water. Grill just until grill marks appear and become aromatic, about 30 seconds to 1 minute. Remove them from the grill to a cutting board. Julienne the bok choy and chop the cabbage. If using curly leaf cabbage. cut into chiffonade. Add the bok choy and the cabbage to a large salad bowl. Cut the scallions on the bias and add them to the bowl. Add the remaining ingredients and toss. Pour the Orange Sesame Balsamic Dressing over the salad, then toss and serve.
- Whisk all the ingredients together in a glass or wooden bowl. Set aside until ready to use.
- Yield: about 1 cup
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- In a large saucepan, heat 2 tablespoons of the oil until shimmering. Add the smashed ginger, sugar and scallion and cook over moderate heat, stirring, until the sugar dissolves and starts to caramelize, 4 to 5 minutes. Add the mushrooms and the 2 cups of chicken stock and bring to a boil. Cover partially and simmer over low heat, stirring occasionally, until the mushrooms are tender and most of the stock has evaporated, 1 hour and 15 minutes. Stir in the 1 tablespoon of oyster sauce and season the braised mushrooms with salt.
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