STIR-FRIED BOK CHOY WITH GINGER AND GARLIC
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
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.
MIGHTYRO'S BOK CHOY-LEEK-NOODLE STIR FRY
Using veggies going bad. I wanted a vegetable with an Asian flair, so I came up with this concoction.
Provided by mightyro_cooking4u
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- .Heat oil in wok or fry pan. Stir fry white parts of bok choy and leeks until almost tender.Add water and noodles. Cook until noodles are almost tender. Add green parts of boy choy and stir fry sauce. Cook until sauce is thicken. If it gets to thick, add a small bit of water to loosen up.
NOODLE STIR FRY WITH BOK CHOY
Provided by Adapted by Pam - For the Love of Cooking / Original by Choosing Chia
Categories Main
Number Of Ingredients 10
Steps:
- Make the sauce by combining the sweet chili sauce, soy sauce, sesame oil, and sriracha together then whisk until well combined; set aside until needed.
- Stir fry the veggies, by heating the vegetable oil in a large nonstick skillet over medium-high heat. Add the white parts of the green onion along with the bok choy.
- Cook, stirring often, for 3-4 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute.
- While the veggies are cooking, cook the ramen noodles in boiling water until they begin to break apart and are slightly soft, about 1 minute.
- Drain and place the noodles in the skillet with the stir-fried veggies.
- Add the whisked sauce to the skillet and toss to combine. Cook for 2-3 minutes, tossing frequently until evenly coated.
- Pour into a serving bowl and sprinkle the top with the dark green portion of the green onions along with the toasted sesame seeds. Serve and enjoy.
BOK CHOY STIR FRY
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
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
STIR-FRIED RICE STICK NOODLES WITH BOK CHOY AND CHERRY TOMATOES
Rice noodles are delicate and light, and especially welcome to those who are gluten-intolerant. You might find it easier to use tongs for this once you've added the noodles to the pan. Bok choy is a member of the cabbage family and has all those antioxidant-rich phytonutrients that the brassicas are known for.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 35m
Yield Serves four to six
Number Of Ingredients 15
Steps:
- Place the noodles in a large bowl and cover with warm water. Soak for at least 20 minutes, until soft. Drain in a colander and, using kitchen scissors, cut into 6-inch lengths. Set aside within reach of your wok or pan. Combine the broth, soy sauce, and rice wine or sherry in a small bowl. Combine the garlic, ginger, and pepper flakes or minced jalapeño in another bowl. Have everything within reach of your wok or 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 2 teaspoons of the oil by adding it to the sides of the pan and swirling the pan. Make sure that the bottom of the wok or pan is coated with oil and add the eggs, swirling the pan so that the eggs form a thin pancake. Cook 30 seconds to a minute, until set. Using a spatula, turn the pancake over and cook for 5 to 10 more seconds, until thoroughly set, then transfer to a plate or cutting board. Season to taste. Allow to cool, then roll up and cut into strips 1/4 inch wide. Place near the wok.
- Swirl the remaining oil into the wok or pan and add the garlic, ginger and chili. Stir-fry no more than 10 seconds, until fragrant, and add the bok choy. Stir-fry for 1 minute, until it is bright green and the leaves are wilted, and add the broth mixture, the drained noodles, and the tomatoes. Reduce the heat to medium and stir-fry 1 to 2 minutes, until the noodles are just tender and the tomatoes are beginning to soften. Add the cilantro and egg shreds, and the salt and sugar, and stir-fry another 30 seconds to a minute, until well combined. Add the sesame oil, stir together, and serve, garnished with cilantro sprigs if desired.
Nutrition Facts : @context http, Calories 221, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 8 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 421 milligrams, Sugar 2 grams, TransFat 0 grams
PORK AND BOK CHOY STIR FRY
I was very excited when this recipe of mine got "runner up" status in one of Taste of Home's Light & Tasty's contests in 2004. It's a great and easy recipe to prepare. Serve over rice or noodles.
Provided by Parsley
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a mixing bowl, combine cornstarch and sugar. Stir in white wine and soy sauce until smooth; set aside.
- In a large nonstick skillet or wok, stir fry pork in canola oil until lightly browned. Add carrots, garlic and ginger; stir-fry for 2 minutes.
- Add bok choy to skillet and stir-fry until bok choy is wilted.
- Stir soy sauce mixture and add to skillet. Bring to a boil; cook and stir 2 minutes or until sauce is thickened.
- Serve with rice or noodles.
ASIAN BOK CHOY STIR FRY
Straw mushrooms, snow peas and bok choy make this an authentically Asian stir-fry my family will love!
Provided by Anonymous
Categories Trusted Brands: Recipes and Tips Land O'Lakes, Inc.
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Melt 2 Saute Express® squares in 12-inch nonstick skillet over medium heat; add chicken. Cook, stirring often, 5 to 6 minutes or until golden brown and cooked through. Remove from pan; keep warm.
- Melt remaining Saute Express® square in same skillet over medium heat; add snow peas, onion, mushrooms and water chestnuts. Cook 2 to 3 minutes or until onion and snow peas are crisply tender; add bok choy. Cook 3 to 5 minutes or until greens are wilted and stems are crisply tender.
- Add chicken; toss lightly.
Nutrition Facts : Calories 392 calories, Carbohydrate 22.7 g, Cholesterol 113.1 mg, Fat 16.2 g, Fiber 5.5 g, Protein 39.4 g, SaturatedFat 7.5 g, Sodium 1059.1 mg, Sugar 3.6 g
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