Hoisin Glazed Bok Choy Recipes

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HOISIN-GLAZED BLACK COD WITH BOK CHOY



Hoisin-Glazed Black Cod with Bok Choy image

The hoisin mixture, essentially a quick barbecue sauce, complements the richness of the black cod.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 12

2 tablespoons olive oil
1 piece fresh ginger (3 inches), peeled, thinly sliced, then cut into very thin matchsticks
3 cloves garlic, thinly sliced
1 head bok choy (1 1/2 pounds), sliced crosswise into 1-inch wide pieces, greens and stalks separated
2 celery stalks, quartered lengthwise and cut into 2-inch lengths
Coarse salt and ground pepper
1 bunch scallions, trimmed, cut into 2-inch lengths
3 tablespoons hoisin sauce
1 tablespoon ketchup
1 1/2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
4 skinless black cod fillets (5 ounces each)

Steps:

  • In a Dutch oven or 5-quart saucepan, heat oil over medium. Add ginger and garlic; cook 1 minute until fragrant. Add bok choy stalks and celery; season with salt and pepper and cook, stirring frequently, until crisp-tender, 5 to 7 minutes. Add scallions and bok choy greens and cook until wilted, about 3 minutes more.
  • Heat broiler with rack 4 inches from heat. In a small bowl stir together hoisin, ketchup, mustard, and 1/2 teaspoon lemon juice. Place fish on a broiler pan or broiler-proof rimmed baking sheet. Season with salt and pepper. Brush tops with hoisin mixture. Broil until fish is glazed and opaque throughout, 5 to 7 minutes.
  • Add remaining lemon juice to greens. Spoon vegetables on four plates and top with fish fillets. Serve immediately.

Nutrition Facts : Calories 228 g, Fat 8 g, Fiber 3 g, Protein 26 g

HOISIN AND HONEY-GLAZED PORK WITH BOK CHOY AND NOODLES



Hoisin and Honey-Glazed Pork with Bok Choy and Noodles image

Taking cues from char sui (Chinese barbecue pork), this recipe uses a ginger- and five-spice powder-infused honey-hoisin glaze to bring rich, slightly sweet flavor to pork tenderloin. Baby bok choy and Chinese egg noodles complete the feast.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons honey
3 tablespoons hoisin sauce
2 tablespoons low-sodium soy sauce
1 tablespoon oyster sauce
1 tablespoon minced peeled fresh ginger
1/4 teaspoon Chinese five-spice powder
1 pork tenderloin (1 to 1 1/4 pounds)
Kosher salt and freshly ground pepper
4 heads baby bok choy (about 12 ounces), leaves separated
8 ounces dried Chinese egg noodles
1 tablespoon toasted sesame oil
Sliced scallions, for topping

Steps:

  • Position a rack in the upper third of the oven; preheat to 475 degrees F. Set a wire rack on a foil-lined baking sheet; set aside. Mix the honey, hoisin sauce, soy sauce, oyster sauce, ginger and five-spice powder in a small bowl. Cut the pork in half crosswise and prick all over with a fork; rub with 2 tablespoons of the honey-hoisin marinade, 1/4 teaspoon salt and a few grinds of pepper. Place on the wire rack.
  • Roast the pork until the surface looks dry, about 10 minutes. Remove 3 more tablespoons of the marinade to a separate bowl and brush all over the pork (save the remaining marinade for topping). Return to the oven and cook until a thermometer inserted into the center registers 145 degrees F, 16 to 18 more minutes. Transfer to a cutting board and let rest 5 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Add the bok choy and boil until crisp-tender, 30 to 45 seconds. Remove with a slotted spoon to a paper towel?lined plate. Add the noodles to the boiling water and cook as the label directs. Drain thoroughly, then toss with the sesame oil and season with salt.
  • Slice the pork. Divide the noodles among shallow bowls. Top with the pork and bok choy. Drizzle with the reserved honey-hoisin marinade and top with scallions.

Nutrition Facts : Calories 460, Fat 9 grams, SaturatedFat 3 grams, Cholesterol 117 milligrams, Sodium 906 milligrams, Carbohydrate 62 grams, Fiber 4 grams, Protein 32 grams, Sugar 17 grams

SPICE RUBBED LAMB CHOPS HOISIN AND WITH GRILLED BOK CHOY SALAD



Spice Rubbed Lamb Chops Hoisin and with Grilled Bok Choy Salad image

Provided by Bobby Flay

Time 1h

Yield 4 servings

Number Of Ingredients 25

2 tablespoons ground star anise
2 tablespoons ground ginger
1 tablespoon ground coriander
2 teaspoons garlic powder
1/2 teaspoon chile de arbol
12 double-cut baby lamb chops
Canola oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 cup hoisin sauce
1 cup fresh cilantro leaves, for garnish
1 cup fresh mint leaves, for garnish
3 large heads bok choy, halved
Canola oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 tablespoons fish sauce
2 tablespoons rice vinegar
1 tablespoon freshly squeezed lime juice
1 to 2 teaspoons hot chile sauce, such as Sriracha
1 teaspoon soy sauce
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 tablespoons canola oil
1 teaspoon sesame oil

Steps:

  • For the spice rubbed lamb chops hoisin: Combine the anise, ginger, coriander, garlic powder and chile de arbol in a bowl. Rub the spice mix onto the lamb chops.
  • Heat a charcoal grill for direct heat or a gas grill for high heat. Brush the lamb with canola oil and sprinkle with salt and pepper. Grill the lamb until slightly charred on all sides and cooked to medium-rare, about 8 minutes total. Brush the lamb with the hoisin just before removing from the grill.
  • For the grilled bok choy salad: Brush the bok choy with canola oil and sprinkle with salt and pepper. Grill the bok choy, cut-side down for about 4 minutes; flip, and grill another few minutes until the stems are crisp-tender. Chop the bok choy coarsely and put in a bowl.
  • For the vinaigrette: Whisk the fish sauce, vinegar, lime juice, chile sauce and soy sauce and sprinkle with salt and pepper in a bowl. Whisk in the canola and sesame oil. Toss the vinaigrette with the grilled bok choy salad; taste and season with salt and pepper.
  • Place the lamb on a platter and scatter with the cilantro and mint over the top. Serve with the grilled bok choy salad.

GLAZED SHIITAKES WITH BOK CHOY



Glazed Shiitakes With Bok Choy image

Gorgeous glazed shiitake mushrooms and tender green bok choy sparked with ginger, sesame and hot pepper work beautifully against more staid flavors, so consider serving them next to a traditional roast chicken or turkey. They also are delicious draped over a pile of rice.

Provided by David Tanis

Categories     dinner, easy, lunch, quick, vegetables, side dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 12

2 pounds baby bok choy
3 tablespoons vegetable oil
3 small dry red Chinese hot peppers
1 pound shiitake mushrooms (about 4 dozen), stems removed
Salt and pepper
4 garlic cloves, minced
1 tablespoon grated ginger
1 tablespoons sugar
1 teaspoon sesame oil
3 tablespoons tamari or soy sauce
6 scallions, sliced diagonally, for garnish
1 tablespoon roasted sesame seeds for garnish (optional)

Steps:

  • Bring a large pot of well-salted water to a boil. Cut off and discard stem ends of bok choy. Separate leaves, rinse and drain. Drop leaves into boiling water and cook for 1 to 2 minutes, until barely cooked. Immediately remove, rinse with cool water, drain and pat dry. Arrange leaves in one layer on an ovenproof earthenware platter, then set aside.
  • Put a large wok or cast-iron skillet over high heat. Add oil and heat until nearly smoking, then add hot peppers and shiitake caps, stirring to coat. Season lightly with salt and pepper. Stir-fry for 2 minutes. Reduce heat slightly and add garlic, ginger, sugar, sesame oil and tamari. Stir-fry for 1 minute more.
  • Spoon shiitake and pan juices over reserved cooked bok choy. Serve at room temperature, or if you prefer, reheat covered with foil for 10 to 15 minutes in a hot oven. Garnish with scallions and sesame seeds, if using.

Nutrition Facts : @context http, Calories 107, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 463 milligrams, Sugar 5 grams, TransFat 0 grams

HOISIN GLAZED BOK CHOY



Hoisin Glazed Bok Choy image

A green leafy alternative to healthy eating with a combination of the traditional Chinese sweet sauce. So saucy yet healthy.

Provided by Frenzy

Categories     Vegetable

Time 15m

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 11

1/2 garlic clove, chopped
1 teaspoon ginger, chopped
400 g bokchoy cabbage, chopped
200 g straw mushrooms, sliced
150 g firm tofu, diced
3 tablespoons hoisin sauce
1 tablespoon soy sauce
3/4 cup water
2 teaspoons all-purpose flour
1 teaspoon sesame oil
1 tablespoon canola oil

Steps:

  • - In a cup, combine the soy sauce, hoisin sauce, water, sesame oil and flour
  • - In a wok, heat oil and fry the garlic and ginger
  • - Add the mushrooms and stir-fry for 2 minutes
  • - Add the bokchoy and the mixture and simmer for 3 minutes.
  • - Add the tofu and simmer again for another 1 minute.

Nutrition Facts : Calories 149.7, Fat 7.5, SaturatedFat 1, Cholesterol 0.4, Sodium 662, Carbohydrate 15.6, Fiber 4.5, Sugar 7.2, Protein 8.3

HOISIN-GLAZED SABLEFISH WITH BOK CHOY



Hoisin-Glazed Sablefish with Bok Choy image

Categories     Sauce     Side     Broil     Bok Choy

Yield serves 4

Number Of Ingredients 12

2 tablespoons neutral-tasting oil, such as canola or safflower
1 piece (3 inches) fresh ginger, peeled, thinly sliced, and cut into very thin matchsticks
3 garlic cloves, thinly sliced
1 head bok choy (1 1/2 pounds), trimmed and sliced crosswise into 1-inch-wide pieces, greens and stalks separated
2 celery stalks, quartered lengthwise and cut crosswise into 2-inch lengths
Coarse salt and freshly ground pepper
1 bunch scallions, trimmed and cut into 2-inch lengths
3 tablespoons hoisin sauce
1 tablespoon ketchup
1 1/2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
4 skinless sablefish fillets (about 5 ounces each)

Steps:

  • In a large saucepan, heat the oil over medium. Add ginger and garlic; cook, stirring, until fragrant, about 1 minute. Add bok choy stalks, celery, and 1/2 teaspoon salt; season with pepper. Cook, stirring frequently, until crisp-tender, 5 to 7 minutes. Add scallions, and cook, stirring, until wilted, about 3 minutes.
  • Heat broiler with rack 4 inches from heat source. Stir together hoisin, ketchup, mustard, and 1/2 teaspoon lemon juice. Place fish on a broiler pan or rimmed baking sheet. Season on both sides with 1/2 teaspoon salt, dividing evenly, and pepper. Brush tops with hoisin mixture. Broil until fish is glazed and opaque throughout, 5 to 7 minutes.
  • Add remaining 1/2 teaspoon lemon juice to bok choy greens; spoon onto four plates and top each with a fish fillet. Serve immediately.
  • Nutrition Information
  • (Per Serving)
  • Calories: 400
  • Saturated Fat: 5.2g
  • Unsaturated Fat: 20.8g
  • Cholesterol: 70mg
  • Carbohydrates: 12.3g
  • Protein: 22.4g
  • Sodium: 968mg
  • Fiber: 2.6g

GRILLED HOISIN-GLAZED HALIBUT AND BOK CHOY



Grilled Hoisin-Glazed Halibut and Bok Choy image

Make and share this Grilled Hoisin-Glazed Halibut and Bok Choy recipe from Food.com.

Provided by Bugeah

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1/4 cup reduced-sodium vegetable broth
2 tablespoons reduced sodium soy sauce
2 tablespoons hoisin sauce
1 tablespoon lime juice
1 tablespoon fresh ginger, chopped
1 tablespoon rice vinegar
1/2 teaspoon asian chili paste
4 halibut fillets (about 6 oz each)
1/2 lb baby bok choy, trimmed and separated into pieces
1/8 teaspoon salt
6 ounces whole wheat angel hair pasta
1/2 red bell pepper, cored, seeded, and cut into thin strips
4 scallions, thinly sliced
1 lime, cut into wedges

Steps:

  • In a small bowl, combine broth, soy sauce, hoisin sauce, lime juice, ginger, rice vinegar, and chili paste. Reserve 3 tbs of the sauce for noodles.
  • Heat grill to medium-high heat. Lightly oil grill grates. Drizzle sauce on both sides of fish and brush to coat. Grill for 4 minutes on flesh side. Turn and drizzle and brush generously again with sauce; grill for an additional 4 minutes on skin side or until fish flakes easily. Drizzle any remaining sauce over top. Gently remove from grill with a large spatula.
  • While fish is grilling, lightly spritz bok choy with nonstick cooking spray and season with salt. Grill for 3 minutes per sie or until lightly charred and tender.
  • Meanwhile, cook pasta following package directions, about 7 minutes. Drain; stir in red pepper, half the scallions and the reserved 3 tbs sauce.
  • Serve fish immediately with noodles and bok choy. Squeeze lime wedges over each portion and sprinkle remaining scallions on top.

Nutrition Facts : Calories 546.8, Fat 6.2, SaturatedFat 1.3, Cholesterol 191, Sodium 773.2, Carbohydrate 41.7, Fiber 2.1, Sugar 4.3, Protein 80

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