How To Stir Fry Baby Bok Choy Recipes

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STIR-FRIED CHICKEN AND BOK CHOY



Stir-Fried Chicken and Bok Choy image

No need for a wok here. You can use a flat-bottomed skillet or sauté pan instead, the bigger the better. You want as much surface area as possible to get as hot as possible, so preheat the pan for at least five minutes before adding the oil. There should be a forbidding amount of smoke when the ingredients hit the pan (open the windows and turn on the fan before you start). That will give you the deepest sear. Stir-fries are infinitely variable, and you can change up this recipe by using beef or pork, and other green vegetables (asparagus, broccoli, mustard greens, cabbage, spinach or thinly sliced green beans) substitute nicely for the bok choy. Make a version of this dish once or twice and you'll have a reliable and delicious alternative to takeout.

Provided by Melissa Clark

Categories     dinner, easy, lunch, quick, main course

Time 30m

Yield Serves 2 to 3

Number Of Ingredients 13

2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 1/2 tablespoons sesame oil
2 teaspoons light brown sugar
3/4 pound boneless chicken thighs, cut into 1/2-inch strips
2 tablespoons finely chopped gingerroot
2 cloves garlic, finely chopped
3 tablespoons peanut or vegetable oil
1/2 pound bok choy (1 head), trimmed and thinly sliced
2 leeks (1/2 pound), halved lengthwise and thinly sliced
Pinch chile flakes
Salt, as needed
Cooked rice, for serving

Steps:

  • In a medium bowl, whisk together soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the chicken, along with half the ginger and half the garlic. Let stand 20 minutes.
  • Heat a large, 12-inch skillet over high heat until extremely hot, about 5 minutes. Add 1 tablespoon peanut oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate.
  • Add the remaining peanut oil to the skillet. Add the bok choy and cook 1 minute. Stir in the leeks and chili flakes; cook, tossing frequently until bok choy and leeks are tender, about 1 minute. Stir in the marinade and a pinch of salt. Move vegetable mixture to the border of the pan. Add remaining ginger and garlic to center of pan and cook, mashing lightly, until fragrant, about 30 seconds. Return chicken to skillet and combine with ginger, garlic, and vegetables. Serve immediately, over rice.

Nutrition Facts : @context http, Calories 488, UnsaturatedFat 30 grams, Carbohydrate 11 grams, Fat 40 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 731 milligrams, Sugar 4 grams, TransFat 0 grams

STIR-FRIED BOK CHOY OR STURDY GREENS



Stir-Fried Bok Choy or Sturdy Greens image

This recipe works equally well with bok choy or sturdy greens, both of which have tough ribs and leaves that have a cruciferous flavor. I steam them for a minute before stir-frying so the leaves won't be too tough.

Provided by Martha Rose Shulman

Categories     weekday, side dish

Time 15m

Yield 3 to 4 servings as a side dish

Number Of Ingredients 11

12 to 16 ounces bok choy or sturdy greens, like collards, or packaged Southern greens mix
1/4 cup chicken broth, vegetable broth or water
1 tablespoon Shao Hsing rice wine or dry sherry
2 teaspoons soy sauce
1/4 teaspoon cornstarch
1 tablespoon peanut or canola oil
3 garlic cloves, smashed with the flat side of a chef's knife or minced
1 slice ginger, smashed with the flat side of a chef's knife or minced
Salt to taste
1/4 teaspoon sugar
1 to 2 teaspoons sesame seeds, to taste

Steps:

  • If using bok choy, trim off the bottoms and separate into stalks. Rinse if necessary and drain on paper towels. Cut crosswise into 2-inch pieces. If using collard greens, stem, discard stems and chop the leaves coarsely. Bring an inch of water to a boil in the bottom of a steamer, and place the bok choy or greens in the steamer basket. Steam 1 minute, remove from the heat and rinse with cold water. Squeeze out excess water and drain on a kitchen towel.
  • Combine the broth or water, rice wine or sherry, soy sauce and cornstarch in a small bowl and place within arm's reach of your pan. Have the remaining ingredients measured out and near the pan.
  • Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the garlic and ginger and stir-fry for 10 seconds, until fragrant. Add the bok choy or greens, sprinkle with salt and the sugar, and stir-fry for about 30 seconds. Stir the cornstarch mixture and swirl into the wok, then stir-fry 1 minute, or until the greens are just tender. Sprinkle on the sesame seeds. Remove from the heat and serve.

Nutrition Facts : @context http, Calories 98, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 5 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 332 milligrams, Sugar 1 gram, TransFat 0 grams

EASY BOK CHOY



Easy Bok Choy image

There's no better way to enjoy the crisp delicate taste of bok choy. This basic stir-fry can be served as is, or you can add meat or tofu to make it more substantial. Quick and easy, this is one of my favorite ways to load up on leafy greens. Serve with fluffy white rice, or over noodles in soup.

Provided by Frantic Cook

Categories     Side Dish     Vegetables

Time 20m

Yield 4

Number Of Ingredients 4

1 tablespoon vegetable oil
2 cloves garlic, crushed and chopped
8 heads baby bok choy, trimmed and cut into bite-size pieces
salt to taste

Steps:

  • Heat the oil in a large skillet or wok over medium heat, and cook the garlic in the hot oil until fragrant, 1 to 2 minutes.
  • Mix in the bok choy, and cook and stir until the green parts of the leaves turn bright green and the stalks become slightly translucent, 5 to 8 minutes. Sprinkle with salt to serve.

Nutrition Facts : Calories 150.4 calories, Carbohydrate 20.3 g, Fat 5.2 g, Fiber 9.1 g, Protein 13.7 g, SaturatedFat 0.8 g, Sodium 629.2 mg, Sugar 10.7 g

BOK CHOY STIR-FRY



Bok Choy Stir-Fry image

This is a wonderful side dish for an Asian style entree. Bok choy has a wonderful, crisp texture that is reminiscent of celery. You can easily add shrimp or chicken to make a main dish, but I recommend doubling the sauce if you do so. Simple and yummy:)

Provided by Manda

Categories     Greens

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
2 -3 cloves garlic, minced
1/4 teaspoon ground ginger
1/4 teaspoon ground black pepper
4 cups bok choy, thinly sliced
1 chicken bouillon cube, dissolved in 1/2 c. water
1/4 cup soy sauce
1 teaspoon granulated sugar
1 tablespoon cornstarch

Steps:

  • Heat oil in saucepan over medium heat.
  • Add garlic, ginger, black pepper, and bok choy.
  • Stir fry about 3 min.
  • In bowl, combine dissolved boullion and water, soy sauce, sugar, and cornstarch.
  • Whisk well.
  • Add cornstarch mixture to skillet and stir fry until sauce thickens and cabbage is tender, about 3 min.
  • Serve hot.

STIR-FRIED BOK CHOY WITH GINGER AND GARLIC



Stir-Fried Bok Choy with Ginger and Garlic image

For a quick-fix side, whip up Robin Miller's recipe for Stir-Fried Bok Choy with Ginger and Garlic from Food Network in just five minutes.

Provided by Robin Miller : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
8 cups chopped fresh bok choy
2 tablespoons reduced-sodium soy sauce
Salt and ground black pepper

Steps:

  • Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.

STIR-FRIED BEEF WITH BOK CHOY



Stir-Fried Beef With Bok Choy image

Make and share this Stir-Fried Beef With Bok Choy recipe from Food.com.

Provided by lazyme

Categories     Steak

Time 50m

Yield 5 serving(s)

Number Of Ingredients 18

1 lb beef flank steak or 1 lb boneless sirloin steak
1 tablespoon vegetable oil
1 teaspoon cornstarch
1 teaspoon salt
1 teaspoon sugar
1 teaspoon soy sauce (light or dark)
1/8 teaspoon white pepper
1 lb bok choy (about 7 large stalks)
2 green onions (with tops)
2 tablespoons cornstarch
2 tablespoons cold water
3 tablespoons vegetable oil
1 teaspoon gingerroot, finely chopped
1 teaspoon garlic, finely chopped
3 tablespoons vegetable oil
1/2 teaspoon salt
1/2 cup chicken broth
2 tablespoons oyster sauce or 1 tablespoon dark soy sauce

Steps:

  • Trim fat from beef; cut beef with grain into 2-inch strips.
  • Cut strips across grain into 1/8-inch slices.
  • Toss beef, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1 teaspoon salt, the sugar, soy sauce and white pepper in glass or plastic bowl.
  • Cover and refrigerate 30 minutes.
  • Separate bok choy leaves from stems.
  • Cut leaves into 2-inch pieces; cut stems diagonally into 1/4-inch slices (do not combine leaves and stems).
  • Cut green onions into 2-inch pieces.
  • Mix 2 tablespoons cornstarch and the water.
  • Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok.
  • Add 3 tablespoons vegetable oil; rotate wok to coat side.
  • Add beef, gingerroot and garlic; stir-fry until beef is brown, about 3 minutes.
  • Remove beef from wok.
  • Add 3 tablespoons vegetable oil to wok; rotate to coat side.
  • Add bok choy stems; stir-fry 1 minute.
  • Stir in bok choy leaves and 1/8 teaspoon salt.
  • Stir in chicken broth; heat to boiling.
  • Stir in cornstarch mixture; cook and stir until thickened, about 15 seconds.
  • Stir in beef and oyster sauce; heat to boiling.
  • Garnish with green onions.

Nutrition Facts : Calories 392.2, Fat 27.8, SaturatedFat 6, Cholesterol 46.2, Sodium 1146.4, Carbohydrate 7.9, Fiber 1.2, Sugar 2.1, Protein 27.2

STIR-FRIED SESAME BABY BOK CHOY



Stir-Fried Sesame Baby Bok Choy image

Provided by Diana Kuan

Categories     Side     Stir-Fry     Vegetarian     Bok Choy     Soy Sauce     Sesame Oil     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Tree Nut Free     Kosher

Yield Serves 4 as part of a multicourse meal

Number Of Ingredients 9

1 pound baby bok choy
Sauce
1 1/2 tablespoons soy sauce
1 tablespoon Chinese rice wine or dry sherry
1/2 teaspoon sugar
1 tablespoon peanut or vegetable oil
1 garlic clove, minced
1 1-inch piece fresh ginger, peeled and minced
2 teaspoons sesame oil

Steps:

  • 1. Trim and discard the rough bottoms from the baby bok choy. Separate the leaves, rinse, and pat dry.
  • 2. In a small bowl, combine the soy sauce, rice wine, and sugar. Set aside.
  • 3. Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom and sides. Add the garlic and ginger and stir-fry until aromatic, 20 to 30 seconds. Add the bok choy and stir-fry for about 2 minutes, until crisp-tender. Add the soy sauce mixture and cook for another 30 seconds. Turn off the heat, and drizzle with sesame oil. Transfer to a serving plate and serve hot.

BABY BOK CHOY STIR FRY



Baby Bok Choy Stir Fry image

Baby bok choy stir fry is a classic Chinese vegetable dish like yu choy sum and gai lan. This easy baby bok choy recipe is simple yet delicious! It only takes a few minutes to cook them.

Provided by Tracy O.

Categories     Side Dish

Number Of Ingredients 5

1.5 pounds Baby bok choy
4 cloves Garlic
1 tablespoon Vegetable oil
1/2 cup Water
1/8 teaspoon Salt ((Remember add salt to your taste))

Steps:

  • Cut 1.5 pounds of baby bok choy into half.
  • Then, soak them for at least 15 minutes. Wash and rinse a few times (3 times).
  • While soaking the baby bok choy, mince 4 cloves of garlic.
  • When the pak choi is clean, pour 1 tablespoon of vegetable oil into a non-stick pan. Turn on medium fire, add minced garlic. Stir fry the garlic a little bit.
  • After that, add the washed baby bok choy into the non-stick pan. Pour 1/2 cup of water and 1/8 teaspoon of salt (Add salt to your taste) into the vegetable. Cover the lid for a couple minutes.
  • Next, flip the other side. Cover the lid again for 1 minute. Then, stir fry them a little bit until it's soft.

Nutrition Facts : Calories 57 kcal, Carbohydrate 4 g, Protein 2 g, Fat 4 g, SaturatedFat 3 g, Sodium 185 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

GARLIC BABY BOK CHOY STIR FRY



Garlic Baby Bok Choy Stir Fry image

This stir fried garlic baby bok choy is a great vegetable side or alternative to salad. Easy to make, garlic baby bok choy is a perfect side dish for almost anything.

Provided by Bill

Categories     Vegetable

Time 25m

Number Of Ingredients 5

1 pound baby bok choy ((450g))
2 tablespoons oil
5 cloves garlic ((minced))
salt and white pepper ((to taste))
1/8 teaspoon sugar

Steps:

  • Trim the bottoms off of each bundle of bok choy, and split them in half or quarters. Just make sure all of the pieces are relatively uniform so they cook evenly. You can leave them whole if they're very small and tender.
  • Wash thoroughly with cold water two to three times. These days, we're never too cautious about making sure all of the dirt and pesticides are rinsed away. The best method is to use a large basin or sink to rinse and swirl around the vegetables letting them soak for a few minutes before draining and washing again. Shake off the excess water after the final rinse and transfer to a colander to drain. It is important to drain the vegetables well since these veggies will release quite a bit of water during the cooking process.
  • Heat the wok over high heat until smoking, and add 2 tablespoons oil. Swirl around the oil so the wok is coated. Add all of the garlic and immediately add the bok choy. Move quickly to stir and sauté the greens in the oil and garlic. Stir quickly so you don't burn the garlic!
  • Use a folding motion to turn the vegetables or use tongs if that is easier. Once the vegetables begin to wilt, about 30 seconds, add salt, pepper, and sugar. How long you cook them from here is all personal preference. Judy likes to cook them a bit longer for a softer texture while I like them a little bit more crisp. Plate and serve immediately.

Nutrition Facts : Calories 83 kcal, Carbohydrate 4 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 656 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

BOK CHOY STIR FRY - EASY RESTAURANT STYLE RECIPE



Bok choy stir fry - easy restaurant style recipe image

Bok choy stir fry might be downright simple for some people, especially those who grew up in a typical Cantonese family. However, it is deceptively tricky to recreate this iconic Chinese dish at home to taste like those from the restaurant. This bok choy stir fry recipe will address all the nitty-gritty.

Provided by KP Kwan

Categories     vegetarian

Time 20m

Number Of Ingredients 10

400g bok choy of your choice
5 cloves garlic, coarsely chopped
3 slices ginger
1/2 tsp salt
1 tsp sugar
1/4 tsp ground white pepper
1 tbsp oyster sauce
1 tsp light soy sauce
1/2 tsp sesame oil
1 tbsp water

Steps:

  • Rinse the baby bok choy with water to remove all the dirt and sand. Drain.
  • Heat some oil in the wok. Saute the coarsely chopped garlic and ginger over low to medium heat until fragrant.
  • Add the bok choy to stir-fry over high heat.
  • Season with salt, sugar, and white pepper.
  • Add some water if it is too dry, 1-2 tbsp at a time,
  • Stir-fry until the bok choy is tender-crisp.
  • Bring all the Ingredients in B to a boil in a small pan to thicken it. Set aside.
  • Drizzle the sauce on the bok choy. Serve.
  • Separate the leaves from the stem.
  • Cut the stem into short sections on a bias.
  • Stir fry the stem and the leaves separately.
  • When both are tender and still crisp, combine both in the wok, season with salt, sugar, and pepper.
  • Transfer to the serving plate.

Nutrition Facts : Calories 95 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 2 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 1020 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

BOK CHOY STIR FRY



Bok Choy Stir Fry image

This quick and easy recipe for bok choy stir fry goes nicely with any meat. I like to add 1/4 teaspoon chicken soup base (such as Penzey's®) to the hot bok choy. You can substitute 1/4 teaspoon ground ginger for the fresh ginger, if desired.

Provided by fred

Categories     Side Dish     Vegetables

Time 10m

Yield 2

Number Of Ingredients 5

1 tablespoon olive oil
1 clove garlic, minced, or more to taste
1 teaspoon minced fresh ginger root
5 heads baby bok choy, ends trimmed and leaves separated
2 tablespoons water

Steps:

  • Heat olive oil in a large skillet over high heat. Cook and stir garlic and ginger in hot oil until fragrant, about 30 seconds. Stir bok choy into garlic mixture, add water, cover the skillet, and cook until bok choy wilts and is desired texture, about 2 minutes.

Nutrition Facts : Calories 95.2 calories, Carbohydrate 6.1 g, Fat 7.3 g, Fiber 2.6 g, Protein 3.9 g, SaturatedFat 1 g, Sodium 163.5 mg, Sugar 3 g

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